You don’t have to wait for summer to taste it!  Three seasonal salad recipes that you can eat without restrictions

You don’t have to wait for summer to taste it! Three seasonal salad recipes that you can eat without restrictions

When we talk about a “salad recipe” we often think of mixed salads like Caesar or Nicoise where the leaves play only a minor role. It’s time to rehabilitate lettuce, clover, dandelion, watercress, escarole and more! In a well packaged bookSalad, make a whole dish out of itFlammarion, 176 pages, 19.90 euros), journalist Barbara Guicheto reveals the secrets of these plants, which must be rediscovered depending on the season – because yes, leaves also have seasonality!

Did you know that lettuce consumption dates back (at least) to antiquity? That the Romans mixed arugula with lettuce to enhance its flavor? That in the Middle Ages we cooked salads because raw food had a bad reputation? That Italians continue to fry or stew most of the chicory and radicchi they cook? That the French eat 5.3 kg of lettuce per year per inhabitant and are far behind the Spaniards?

The book also offers recipes classified by season, where winter makes you dream this time around with its linguine with puntarelle and capers. While waiting for a reunion with bitter salads, here are three spring recipes you can make right now.

Pesto verde walnuts and lamb salad

Popular in its Genoese version with basil and pine nuts, pesto can also be made with arugula, sorrel, young spinach shoots, as well as various dried fruits: walnuts, pumpkin seeds, peanuts, hazelnuts, pistachios … a more pronounced taste.

For a good pesto pot

Preparation 15 minutes. Boil 5 minutes.

  • 60 g lamb salad (and a few bouquets for decoration)
  • 30 g walnut kernels
  • 1⁄2 garlic cloves
  • 30 g parmesan
  • 3 cl olive oil
  • 1 cl walnut oil
  • salt pepper

Wash, rinse and dry the lamb salad (remove dirty legs if necessary). Crush and lightly toast the walnuts in a dry non-stick skillet over medium heat for 3-5 minutes. Let cool.

In a blender (or mortar and pestle for the purists and the daredevils!) crush the peeled garlic, then the walnuts, grated Parmesan, lamb lettuce and olive oil. Salt and pepper.

Stir in the walnut oil and adjust until the mixture is smooth and even.

This pesto can be used as a garnish for croques or al dente pasta (eventually lengthening the pesto with the water the pasta was boiled in), garnished with dried tomatoes, Parmesan shavings, and a few bunches of fresh lamb lettuce. It can be stored for up to a week in the refrigerator, covered with cling film to prevent it from turning too dark when exposed to air, and up to two months in the freezer.

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