Lamb's lettuce is a salad green which grows in a rosette of long spoon shaped leaves which may also be clustered in loose heads. Lamb's lettuce is used in salad mixes together with other greens such as rocket, frisee or any other type of salad leaves.
The name comes from the fact that the leaves resemble in size and shape a lamb's tongue!). This type of lettuce is usually sold bunched together with its roots which are best kept intact until you are ready to use it.
Place the roots in a little water and store it in the fridge, this way the lettuce will keep for days. As a salad green, it is more expensive than the standard cos (hass twil) or iceberg (kabbucjat) that we are accustomed to buying, however, it is a nice variation to your salad dishes.
Here is what you need to make a lamb’s lettuce salad for 2:
1 Lambs lettuce
4 slices back bacon
1 chicken breast
1 sprig of rosemary
2 slices stale bread.
Start off by cutting the bread into little cubes. Cut the bread vertically and horizontally so that you have 4 pieces, now cut each piece into 4 again and you will have 16 cubes from each slice.
Sprinkle the bread with some olive oil and grill them under a hot grill until they become crunchy.
Grill the chicken together with the garlic cloves and rosemary. Once it is cooked through, cook the bacon.
Place the chicken and bacon over the lettuce, next sprinkle the mushrooms and finally top with the bread.
Should you have small forest mushrooms such as finferli I would use those and not the local white variety for this salad. However, if these are not available, then buy some local ones and chop them into small pieces.