What is Lamb's salad?
Lamba's salad is a tasty salad green origin from the mild zones of Europe. In addition to being in nature in many parts of Europe, green is also sold in markets, especially in spring, when the tender young shoots are the most delicious. Outside Europe, this plant can sometimes be a bit demanding; For people who have trouble, several seed companies sell seeds that can be grown at home. Like other greens, Lamb's salad is very easy to grow at home, even if it quickly gets into the seed in a warm climate. Sometimes it is also called a field or corn salad, in reference to the fact that in cultivated fields often grow wildly. It seems that the common name stems from the fact that it tastes best in the period of launching and some people also call it a lamb tongue, because the leaves resemble small languages. You can find it on the restaurant menu like Mâche.
When lamb's salad is fresh and young, she has slightly walnut, pikaNtal taste. Some people consider it a borderline bitter green because of Tang and the older green definitely brings to the bitter. Field salad can be used in salad mixtures or eaten separately; Some chefs also steam and use it as vegetables. If it is cooked, it is usually only briefly conscious to maintain taste and nutritional value. The walnut flavor is paired well with a number of bandages and other ingredients.
Like many peeked vegetables with an enthusiast flavor, Lamb's salad has a high nutritional value. It usually provides several vital minerals and nutrients, including vitamins C, E and B9, along with beta carotene and essential fatty acids. Commercially cultivated greens may not be so nutritionally rich, depending on agricultural practices, but it is generally more advantageous than conventional salad.
When choosing a lamb salad in a shop, chefs should look for deep green, velvet leaves that are fresh. The refined or colored green should prevent it. Some markets soldThey are all heads, in which case the leaves will form a rosette. Chefs should rinse the leaves before use and try to use them within three to four days because they are very delicate. People should avoid crushing any green salad because bruises can turn them.