from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
It’s a unhappy day in France when a salade
vert, a inexperienced salad, is simply two kinds of wilted lettuces, with just a few overgrown
roquet (rocket/arugula) leaves thrown on a plate and served. A marked down salade vert does occur even when
it’s on uncommon events. However a Salade Mesclun, additionally known as a Salade de Mesclun
or simply Mesclun, a specific French blended salade and a part of France’s heritage
appropriately made brings a smile to all lovers of French delicacies.
vert, a inexperienced salad, is simply two kinds of wilted lettuces, with just a few overgrown
roquet (rocket/arugula) leaves thrown on a plate and served. A marked down salade vert does occur even when
it’s on uncommon events. However a Salade Mesclun, additionally known as a Salade de Mesclun
or simply Mesclun, a specific French blended salade and a part of France’s heritage
appropriately made brings a smile to all lovers of French delicacies.
From the north to the South of France,
and from speaking each to many educated diners and cooks, there’s a clear
format for getting ready a Salade Mesclun.
Each good chef that I requested acknowledged categorically {that a} Salade Mesclun
should embrace not less than 5 completely different salad greens with six being even higher.
The components are rigorously chosen to deliver collectively style, texture, coloration,
and association.
and from speaking each to many educated diners and cooks, there’s a clear
format for getting ready a Salade Mesclun.
Each good chef that I requested acknowledged categorically {that a} Salade Mesclun
should embrace not less than 5 completely different salad greens with six being even higher.
The components are rigorously chosen to deliver collectively style, texture, coloration,
and association.
At its easiest, a Salade Mesclun consists of
two kinds of lettuce usually Romaine (Cos lettuce) with its herb tinged taste,
with the leaves taken from the guts and iceberg lettuce (shiny and crunchy). Then comes Mache, lamb’s
lettuce (candy and nutty), escarole (crispy and sharp), Roquet, rocket/arugula
(spicy); and evenly cooked Haricot Vert, child inexperienced beans (candy). All served
with a well-made French dressing sauce. Their mixed colours, tastes, and textures
are a Salade Mesclun and present a involved chef within the kitchen.
two kinds of lettuce usually Romaine (Cos lettuce) with its herb tinged taste,
with the leaves taken from the guts and iceberg lettuce (shiny and crunchy). Then comes Mache, lamb’s
lettuce (candy and nutty), escarole (crispy and sharp), Roquet, rocket/arugula
(spicy); and evenly cooked Haricot Vert, child inexperienced beans (candy). All served
with a well-made French dressing sauce. Their mixed colours, tastes, and textures
are a Salade Mesclun and present a involved chef within the kitchen.
Salad Mesclun
with added tomatoes and figs.
Describing a Salade Mesclun as a blended
salad within the traditional North American or UK assemble is an insult. A salade
mesclun appropriately ready it’s a gem from the guide of French delicacies,
balanced and punctiliously constructed, not thrown collectively,
salad within the traditional North American or UK assemble is an insult. A salade
mesclun appropriately ready it’s a gem from the guide of French delicacies,
balanced and punctiliously constructed, not thrown collectively,
The components will change with the
seasons, and so Salade Mesclun might
embrace Pissenlit, dandelion leaves (spicy); Treviso Radicchio, radicchio
(bitter and a flash of coloration); Endive, the Belgian Endive (crunch); Chicorée Frisée, the curly endive; and Crimson or
Inexperienced Feuille de Chêne, oak leaf lettuce. These and different leaves added from
France’s limitless alternative of child vegetable shoots and herbs.
seasons, and so Salade Mesclun might
embrace Pissenlit, dandelion leaves (spicy); Treviso Radicchio, radicchio
(bitter and a flash of coloration); Endive, the Belgian Endive (crunch); Chicorée Frisée, the curly endive; and Crimson or
Inexperienced Feuille de Chêne, oak leaf lettuce. These and different leaves added from
France’s limitless alternative of child vegetable shoots and herbs.
Don’t be stunned in just a few tasty grapes,
bean sprouts, roasted seeds, slices of pink onion or related are added. Your Salade Mesclun, bear in mind, is all about style and texture and
some cooks might get carried away, however they will make nice additions.
bean sprouts, roasted seeds, slices of pink onion or related are added. Your Salade Mesclun, bear in mind, is all about style and texture and
some cooks might get carried away, however they will make nice additions.
Mesclun simply means blended within the
Provencal language of southern France however a Salade Mesclun is far more than any North
American or British blended salad. A small Salade Mesclun could also be an entree,
but it surely extra often accompanies the principle dish, usually as a part of a lightweight lunch.
Salade Mesclun in your menu at a lightweight
lunch:
lunch:
Assiette de Jambon San Daniele et Salade de Mesclun – A plate of San
Daniele cured ham and a Salad Mesclun. Jambon de San Daniele is, regardless of
being an Italian cured ham very a lot appreciated in France. This ham makes use of sea salt for the salting course of
and is cured for no less than 13 months. The distinctive style of this ham is
claimed, by the producers, to be the results of the microclimate the place the ham
is aged. The small city of San Daniele del Friuli is 80 km (50 miles) from
Venice.
Daniele cured ham and a Salad Mesclun. Jambon de San Daniele is, regardless of
being an Italian cured ham very a lot appreciated in France. This ham makes use of sea salt for the salting course of
and is cured for no less than 13 months. The distinctive style of this ham is
claimed, by the producers, to be the results of the microclimate the place the ham
is aged. The small city of San Daniele del Friuli is 80 km (50 miles) from
Venice.
Croque-Monsieur XXL, Mesclun – An additional, extra-large Croque Monsieur
accompanied by a Salad Mesclun. Croque Monsieur is an easy however tasty French
quick meals. It’s a toasted sandwich made with Pain de Mie,, French sandwich bread, cooked ham, and Gruyere
cheese. The sandwich is soaked in crushed egg after which fried gently or
toasted till the skin is golden brown and the cheese inside melts. This XXL
dimension will in all probability be a triple-decker.
accompanied by a Salad Mesclun. Croque Monsieur is an easy however tasty French
quick meals. It’s a toasted sandwich made with Pain de Mie,, French sandwich bread, cooked ham, and Gruyere
cheese. The sandwich is soaked in crushed egg after which fried gently or
toasted till the skin is golden brown and the cheese inside melts. This XXL
dimension will in all probability be a triple-decker.
Smoked salmon
and strawberries with Salade Mesclun
The components of a
Salade Mesclun
Salade Mesclun
Roquet – Arugula or Rocket
Roquet – Arugula or Rocket.
Roquet has darkish inexperienced leaves and a
peppery taste together with an aroma that varies from nutty to oily that relies upon
on the actual pressure. The leaves differ in form with the lengthy and spiked
leaves being the sharpest. In case you desire only a slight peppery style, select
the smaller leaves when shopping for on your dwelling.
Wild arugula/rocket vegetation are probably the most pungent of all of the strains and so
cooks who work with ramasseurs, gatherers, who deliver them wild herbs and
mushrooms solely purchase the youngest shoots.
peppery taste together with an aroma that varies from nutty to oily that relies upon
on the actual pressure. The leaves differ in form with the lengthy and spiked
leaves being the sharpest. In case you desire only a slight peppery style, select
the smaller leaves when shopping for on your dwelling.
Wild arugula/rocket vegetation are probably the most pungent of all of the strains and so
cooks who work with ramasseurs, gatherers, who deliver them wild herbs and
mushrooms solely purchase the youngest shoots.
Roquet – arugula/rocket within the languages
of France’s neighbors:
of France’s neighbors:
(Dutch – taket, taketkruid, tucolakers,
tucola), (German – salatrauke, rauke, rucola), (Italian – rucola, ruchetta ),
(Spanish – rúcula, oruga, jaramago, arrúgula, roqueta)
tucola), (German – salatrauke, rauke, rucola), (Italian – rucola, ruchetta ),
(Spanish – rúcula, oruga, jaramago, arrúgula, roqueta)
Endive, Endive Blanc – Belgian Endive,
Witlof or Whiteleaf.
Witlof or Whiteleaf.
Known as chicons in Belgium).
Endive – Belgian Endive
Endive, the Belgian endive is formed like
a torpedo and is harvested when it’s about 15cm (6″) in size. It has
tender, crunchy white leaves that develop with yellow edges. Endive leaves are
principally white with yellow to barely light-green ideas and are agency and crunchy;
they’re nutty and barely bitter. On their very own, the leaves are sometimes used to
show different dishes comparable to a seafood cocktail or a pâté. Endives might also be
cooked and used as a garnish for the principle dish, or the menu might supply a soupe à
l’endive, an endive soup.
a torpedo and is harvested when it’s about 15cm (6″) in size. It has
tender, crunchy white leaves that develop with yellow edges. Endive leaves are
principally white with yellow to barely light-green ideas and are agency and crunchy;
they’re nutty and barely bitter. On their very own, the leaves are sometimes used to
show different dishes comparable to a seafood cocktail or a pâté. Endives might also be
cooked and used as a garnish for the principle dish, or the menu might supply a soupe à
l’endive, an endive soup.
A Belgian endive with darkish inexperienced leaves
at its finish is indicating that it has been on the shelf too lengthy. That is a sign that its taste will
have begun to alter and that pleasant crunchiness might also have begun to
fade.
at its finish is indicating that it has been on the shelf too lengthy. That is a sign that its taste will
have begun to alter and that pleasant crunchiness might also have begun to
fade.
If
you’re into endives, then you could meet your folks and colleagues yearly
within the fairly city on Bethune. Be part of them on the Fête de l’Endive, the city’s
Endive Fete; it’s held on the final Sunday of February yearly. Bethune is a
pretty small city within the heart of an vital agricultural space and simply 35
km (22 miles) from town of Lille. It’s within the division of Pas-de-Calais
within the area of Hauts-de-France. On 1-1-2016 France modified a lot of its
administrative areas and the brand new tremendous area of Hauts-de-France was made up
of the outdated areas of Picardie and Nord-Pas de Calais with Lille because the
regional capital.
you’re into endives, then you could meet your folks and colleagues yearly
within the fairly city on Bethune. Be part of them on the Fête de l’Endive, the city’s
Endive Fete; it’s held on the final Sunday of February yearly. Bethune is a
pretty small city within the heart of an vital agricultural space and simply 35
km (22 miles) from town of Lille. It’s within the division of Pas-de-Calais
within the area of Hauts-de-France. On 1-1-2016 France modified a lot of its
administrative areas and the brand new tremendous area of Hauts-de-France was made up
of the outdated areas of Picardie and Nord-Pas de Calais with Lille because the
regional capital.
The Endive –- Belgian Endive within the
language of France’s neighbors
language of France’s neighbors
(Catalan – xicoira), ( Dutch – wlde
cichorei, wegenwachter ),(German – endive, salatzichorie), (Italian – cicoria witloof), (Spanish – endibia, endibia witloof), (Latin – cichorium
intybus var.foliosum).
cichorei, wegenwachter ),(German – endive, salatzichorie), (Italian – cicoria witloof), (Spanish – endibia, endibia witloof), (Latin – cichorium
intybus var.foliosum).
Mâche or Mâche Nantaise – Lamb’s lettuce
or Corn Salad
or Corn Salad
Valeriana locusta var. olitoria, lamb’s lettuce.
Early Twentieth-century drawing.
www.flickr.com/photographs/biodivlibrary/26830591044/
Mâche is France’s tastiest contribution
to a blended salad. Mâche leaves are nutty, juicy, with only a tinge of spice,
and a texture that goes nicely with different salad greens. The good style and
texture that mâche leaves deliver to a inexperienced salad all the time make me surprise why it
is so hardly ever out there within the UK or North American menu listings.
to a blended salad. Mâche leaves are nutty, juicy, with only a tinge of spice,
and a texture that goes nicely with different salad greens. The good style and
texture that mâche leaves deliver to a inexperienced salad all the time make me surprise why it
is so hardly ever out there within the UK or North American menu listings.
The identify lamb’s lettuce comes from the
spoon-shape of the leaves mentioned to resemble a lamb’s tongue. The identify corn salad
is related to the plant as a result of it grows like a weed in wheat fields. Lamb’s lettuce
grows wild throughout Europe in addition to North Africa, and North America. Whereas it
has been cultivated in Europe because the sixteenth century, it was principally regarded down
upon as meals for the peasantry till the nineteenth century.
spoon-shape of the leaves mentioned to resemble a lamb’s tongue. The identify corn salad
is related to the plant as a result of it grows like a weed in wheat fields. Lamb’s lettuce
grows wild throughout Europe in addition to North Africa, and North America. Whereas it
has been cultivated in Europe because the sixteenth century, it was principally regarded down
upon as meals for the peasantry till the nineteenth century.
A
Mache salad in France is also called Salade de Prêtre, a priest’s salad, and
Salade de Chanoine, a canon’s salad. Each belong to the Christian custom of
Lent when historically meat was not eaten, and so a salad with this salad
inexperienced would star. Many different native names are seen in farmer’s markets.
Mache salad in France is also called Salade de Prêtre, a priest’s salad, and
Salade de Chanoine, a canon’s salad. Each belong to the Christian custom of
Lent when historically meat was not eaten, and so a salad with this salad
inexperienced would star. Many different native names are seen in farmer’s markets.
Mâche
within the languages of France’s neighbors:
within the languages of France’s neighbors:
(Catalan – canonges), (Dutch – veldsla), (German – feldsalat, Rapunzel),
(Italian – dolcetta), (Spanish – canónigo),
(Switzerland – nüsslisalat or
nüssler), (Latin – valerianella locusta
var. olitoria).
(Italian – dolcetta), (Spanish – canónigo),
(Switzerland – nüsslisalat or
nüssler), (Latin – valerianella locusta
var. olitoria).
Haricot Vert – The Contemporary Inexperienced Bean or
Snap Bean;
Snap Bean;
Haricot Vert – Inexperienced beans.
www.flickr.com/photographs/resonant/37277026590/
The Contemporary Haricot Vert, the French Inexperienced
Bean is the most well-liked of all France’s inexperienced beans. These specific beans
are sweeter and have a extra delicate texture than most different inexperienced beans. This
bean is often the one a part of a salade mesclun that might be cooked earlier than being
included within the salad. Regardless of that caveat, French cooks do make modifications,
and one other cooked vegetable might generally be included.
Bean is the most well-liked of all France’s inexperienced beans. These specific beans
are sweeter and have a extra delicate texture than most different inexperienced beans. This
bean is often the one a part of a salade mesclun that might be cooked earlier than being
included within the salad. Regardless of that caveat, French cooks do make modifications,
and one other cooked vegetable might generally be included.
The Haricot Jaune or Haricot Beurre – The
recent, yellow bean is a pressure of the inexperienced bean and it tastes the identical to me. That is the one recent bean that comes shut
in reputation to France’s haricot vert and it might be included within the Salade Mesclun. The shortest and youngest inexperienced and yellow beans are thought of the tenderest and
tastiest and as you will note available in the market the costliest.
recent, yellow bean is a pressure of the inexperienced bean and it tastes the identical to me. That is the one recent bean that comes shut
in reputation to France’s haricot vert and it might be included within the Salade Mesclun. The shortest and youngest inexperienced and yellow beans are thought of the tenderest and
tastiest and as you will note available in the market the costliest.
The Haricot Vert – the Contemporary Inexperienced Bean in
the languages of France’s neighbors:
the languages of France’s neighbors:
(Catalan – fesol or mongeta), (Dutch –
gewone boon ), (German – gartenbohne,
grüne bohne, schnittbohne), (Italian – fagiolo), (Spanish – judia verde). (Latin – phaseolus
vulgaris var. vulgaris). Latin – Haricot commun, variété grimpante).
gewone boon ), (German – gartenbohne,
grüne bohne, schnittbohne), (Italian – fagiolo), (Spanish – judia verde). (Latin – phaseolus
vulgaris var. vulgaris). Latin – Haricot commun, variété grimpante).
Chicorée Rouge – Radicchio, Crimson-Leaved Chicory
Chicorée Rouge – The red-leaved chicory
Radicchio is a household of leafy greens
with most hybrids developed in Italy, they usually rapidly turned well-liked in
France. Regardless of the number of radicchios out there in Italy, probably the most
well-known and the most well-liked is the Chicorée Rouge the Radicchio or the
Crimson-Leaved Chicory. This radicchio
member of the family is sort of spherical with leaves the colour of Burgundy, however with white
ribs. Other than the white ribs, pink chicory seems someplace between a spherical
pink lettuce or a pink cabbage although the style and texture are very completely different.
with most hybrids developed in Italy, they usually rapidly turned well-liked in
France. Regardless of the number of radicchios out there in Italy, probably the most
well-known and the most well-liked is the Chicorée Rouge the Radicchio or the
Crimson-Leaved Chicory. This radicchio
member of the family is sort of spherical with leaves the colour of Burgundy, however with white
ribs. Other than the white ribs, pink chicory seems someplace between a spherical
pink lettuce or a pink cabbage although the style and texture are very completely different.
The style is evenly however pleasantly
bitter, and like the opposite members of the radicchio household, (exterior of a
Salade Mesclun), the red-leaved chicory might also be served grilled or ready as
a part of the principle dish.
bitter, and like the opposite members of the radicchio household, (exterior of a
Salade Mesclun), the red-leaved chicory might also be served grilled or ready as
a part of the principle dish.
Chicorée Rouge – The pink leaved chicory
within the languages of France’s neighbors:
within the languages of France’s neighbors:
(Catalan –
radicchio),(Dutch – roodlof, radicchio rosso),(German – radicchio rosso di
Chioggia), (Italian – radicchio di Chioggia), (Spanish – achicoria de Chioggia), (Latin –
cichorrium intybus var. foliosum).
radicchio),(Dutch – roodlof, radicchio rosso),(German – radicchio rosso di
Chioggia), (Italian – radicchio di Chioggia), (Spanish – achicoria de Chioggia), (Latin –
cichorrium intybus var. foliosum).
Scarole, Chicorée
Scarole, Scarole or Batavia – Escarole
or Batavia Endive.
Scarole, Scarole or Batavia – Escarole
or Batavia Endive.
Chicorée Scarole or Escarole is expounded
to Chicorée Frisée Frisée. It’s mildly
bitter and leafy inexperienced with giant and curly, crisp lettuce-like leaves which have a
extra noticeable taste than most kinds of lettuce. The Inside leaves are paler and have a lighter
style than outer leaves. N.B. That is
not the chicory plant used for making a caffeine-free espresso substitute, in
French that is known as Chicorée à Café Actual and for the espresso substitute it’s the roots which might be used.
to Chicorée Frisée Frisée. It’s mildly
bitter and leafy inexperienced with giant and curly, crisp lettuce-like leaves which have a
extra noticeable taste than most kinds of lettuce. The Inside leaves are paler and have a lighter
style than outer leaves. N.B. That is
not the chicory plant used for making a caffeine-free espresso substitute, in
French that is known as Chicorée à Café Actual and for the espresso substitute it’s the roots which might be used.
Scarole – Escarole within the languages of
France’s neighbors:
France’s neighbors:
Ccatalan – endívia), (Dutch – Andijvie, Escarol),
(German – Endivie-Eskariol, Eskariol
Endivie, Eskariol, Endivi), (Italian – indivia scarola, Scarola), (Spanish –
escarola), (Latin – :cichorium endivia var. latifolium).
(German – Endivie-Eskariol, Eskariol
Endivie, Eskariol, Endivi), (Italian – indivia scarola, Scarola), (Spanish –
escarola), (Latin – :cichorium endivia var. latifolium).
Chicorée Frisée or Endive Frisée – The Curly Endive generally known as Frisée, Curly
Endive, Chicory, Chicory Endive, Curly Chicory. (Within the UK, curly endive is usually merely known as endive which may result in some confusion with different endives).
Endive, Chicory, Chicory Endive, Curly Chicory. (Within the UK, curly endive is usually merely known as endive which may result in some confusion with different endives).
Chicorée Frisée – The Curly Endive
www.flickr.com/photographs/notahipster/5738349483/
Chicorée Frisée or Endive Frisée is a
member of the endive household and appears like
lettuce with outer inexperienced eaves that curl in a lacy texture. In a salad, it provides a
barely crunchy texture with a barely bitter style. The lighter coloured inside
leaves are milder and are thought of among the many greatest for salads. have a crunchy stem,
and add numerous texture. Curly endives might also be cooked, and possibly on
menu listings as a garnish. Their pale inexperienced, white, and yellow coloring is a
results of the producer shielding them from mild through the rising course of in an analogous method to the Belgian Endive.
member of the endive household and appears like
lettuce with outer inexperienced eaves that curl in a lacy texture. In a salad, it provides a
barely crunchy texture with a barely bitter style. The lighter coloured inside
leaves are milder and are thought of among the many greatest for salads. have a crunchy stem,
and add numerous texture. Curly endives might also be cooked, and possibly on
menu listings as a garnish. Their pale inexperienced, white, and yellow coloring is a
results of the producer shielding them from mild through the rising course of in an analogous method to the Belgian Endive.
The Chicorée Frisée or Endive Frisée – The curly endive within the languages of
France’s neighbors:
France’s neighbors:
(Catalan – escarola.
), German – krausblättrige endivie ), (Italian – Indivia riccia), (Spanish –
escarola.) (Latin – cichorium
endivia var. crispum).
), German – krausblättrige endivie ), (Italian – Indivia riccia), (Spanish –
escarola.) (Latin – cichorium
endivia var. crispum).
Sucrine – Bibb, Boston, or Little Gem
Sucrine – Bibb Lettuce.
The Boston Bibb sort lettuces are identified for
their mild nutty and buttery style, velvety texture, and slight crunch. They
have free, wavy, cupped mild inexperienced leaves. Contained in the leaves are extra tightly
sure, with a yellow tint.
Romaine lettuce
their mild nutty and buttery style, velvety texture, and slight crunch. They
have free, wavy, cupped mild inexperienced leaves. Contained in the leaves are extra tightly
sure, with a yellow tint.
Romaine lettuce
www.flickr.com/photographs/usdagov/48366526987/
Romaine or cos lettuce The romaine is offered as entire heads and the
thick ribs, particularly on the older outer leaves, have a milky fluid
that offers the romaine its sometimes bitter herb style.
thick ribs, particularly on the older outer leaves, have a milky fluid
that offers the romaine its sometimes bitter herb style.
(Catalan – llarg, romà), (Dutch – bindsla), (German –
römersalat, römischer, romana-salat), (Italian – lattuga romana), (Spanish –
lechuga romana. lechuga romanita, cos), (lactuca sativa var. longifolia).
römersalat, römischer, romana-salat), (Italian – lattuga romana), (Spanish –
lechuga romana. lechuga romanita, cos), (lactuca sativa var. longifolia).
www.flickr.com/photographs/macleaygrassman/15756686043/
Dandelion greens are the inexperienced leaves
from these flowers that pop up, uninvited, in the course of a inexperienced garden yr after yr with puffs that children like to blow as they flip into quite a few small florets.
The leaves are earthy, nutty, and, bitter with a pointy taste very similar to
radicchio, however extra so.
from these flowers that pop up, uninvited, in the course of a inexperienced garden yr after yr with puffs that children like to blow as they flip into quite a few small florets.
The leaves are earthy, nutty, and, bitter with a pointy taste very similar to
radicchio, however extra so.
The number of dandelion inexperienced cultivated
on the market at markets and grocery shops is milder than the intensely bitter and
mineral-tasting backyard weed. Nevertheless, these backyard weeds are completely edible
however spicy,
on the market at markets and grocery shops is milder than the intensely bitter and
mineral-tasting backyard weed. Nevertheless, these backyard weeds are completely edible
however spicy,
The identify Pissenlit used on most fashionable
French menus have one other translation; pissenlit interprets as piss in your mattress! (Do not ask me why the French desire the identify piss within the mattress over lions’ enamel)? That French identify refers back to the people story that warned in opposition to consuming dandelions
and that story in all probability additionally got here to England with the Normans. We, as youngsters
in England, had been warned that if we ate dandelion leaves, we might moist the mattress!
That’s not true/ Nevertheless, the roots of the dandelion, which aren’t often
utilized in cooking, as they’re a diuretic. The roots are a part of French homeopathic
drugs the place they’re used as a diuretic and that’s the possible supply of this old-wives story that pertains to the leaves.
French menus have one other translation; pissenlit interprets as piss in your mattress! (Do not ask me why the French desire the identify piss within the mattress over lions’ enamel)? That French identify refers back to the people story that warned in opposition to consuming dandelions
and that story in all probability additionally got here to England with the Normans. We, as youngsters
in England, had been warned that if we ate dandelion leaves, we might moist the mattress!
That’s not true/ Nevertheless, the roots of the dandelion, which aren’t often
utilized in cooking, as they’re a diuretic. The roots are a part of French homeopathic
drugs the place they’re used as a diuretic and that’s the possible supply of this old-wives story that pertains to the leaves.
Pissenlit – Dandelion leaves within the
languages of France’s neighbors:
languages of France’s neighbors:
(Catalan – xicoia ), (Dutch –
paardenbloem ),(German – löwenzahn, bettnässer, hundeblume) (Italian – dente di
leone),( Spanish – diente de león),(
(Latin – taraxacum officinale).
paardenbloem ),(German – löwenzahn, bettnässer, hundeblume) (Italian – dente di
leone),( Spanish – diente de león),(
(Latin – taraxacum officinale).
Feuilles de Chêne, – Oak Leaf Lettuce.
Feuilles de Chêne, – Oak Leaf Lettuce.
{Photograph} courtesy of
Forest and Kim Starr
Forest and Kim Starr
The form of this lettuce’s leaves are
just like that of the oak tree, therefore, its identify.
just like that of the oak tree, therefore, its identify.
This can be a tender lettuce with extra style
than most different lettuces. To be loved it actually must be very recent and if
you’re shopping for it for dwelling be certain it has a powerful coloration as nicely as being crisp and agency. If you see
wilted oak leaf leaves in your Salad Mesclun then you understand it has been ready
to lengthy prematurely, ship it again.
than most different lettuces. To be loved it actually must be very recent and if
you’re shopping for it for dwelling be certain it has a powerful coloration as nicely as being crisp and agency. If you see
wilted oak leaf leaves in your Salad Mesclun then you understand it has been ready
to lengthy prematurely, ship it again.
As with Batavia lettuce, there are
a number of types of oak leaf lettuce—inexperienced, pink, bronze—however they’re all
loose-leaf lettuces, which means the leaves keep free and shouldn’t have compact
heads like iceberg lettuce
a number of types of oak leaf lettuce—inexperienced, pink, bronze—however they’re all
loose-leaf lettuces, which means the leaves keep free and shouldn’t have compact
heads like iceberg lettuce
Oak Leaf lettuce within the languages of
France’s neighbors:
France’s neighbors:
(German – eichblatt ), (Italian – lattuga aalanova ), (Spanish – hoja de roble ), (Latin Lactuca sativa
var. crispa ‘F).
var. crispa ‘F).
Laitue Iceberg – Iceberg
Lettuce
Lettuce
Photograph courtesy of Pin Interest
Initially known as Crisphead this lettuce turned generally known as Iceberg lettuce when it was introduced in from California lined in crushed ice. Iceberg lettuce is in your Salade Mesclun for the crunch; its taste is just too delicate to note.
Iceberg Lettuce within the languages of
France’s neighbors:
France’s neighbors:
(German – krachsalat ), (Italian – latuca
iceberg), (Spanish – lechuga de repollo ). (Latin – lactuca
sativa var. capitata)
iceberg), (Spanish – lechuga de repollo ). (Latin – lactuca
sativa var. capitata)
——————————————
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2019
——————————–
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