Antonio Carluccio

Lamb’s Lettuce with Raspberry Vinaigrette

Valerianella (con Aceto di Lampone)

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio Goes Wild: 120 Fresh Recipes for Wild Food from Land and Sea
Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

  • About

Provided that you collect only the most tender leaves, this salad may be used to accompany pale meats, especially something like a Milanese cutlet, or fish. The fragrance of a little raspberry vinegar with some olive oil makes it quite a delicacy.

Ingredients

  • 300 g (10½ oz) lamb’s lettuce
  • 4 large tbsp extra virgin olive oil<

Method

Clean the lamb’s lettuce carefully. Pour the oil over the leaves, then mix to coat thoroughly. Add some salt and pepper and then the vinegar. If you add the vinegar last, the leaves will remain crisp, and the flavour will be mellower. Serve immediately.