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Ark of Taste Recipe: Amish Deer Tongue Lettuce – Citrus Salad

Sep 9, 2016 | Biodiversity, Cooking, Recipe

{{ image(4687, {“class”: “flor round”, “width”:227, “height”:763}) }}The pointy leaves of this lettuce will remind you of a deer sticking out its tongue. And the pleasantly sharp flavor will have you licking your lips. Amish Deer Tongue Lettuce, also known as Matchless, has been around since the 1740s. Likely brought to North America by English settlers, its origin is tied to New England. It was popular up until the industrialization of agriculture post World War II, which introduced mass production. In order for lettuce to be mass-produced, it had to survive long transportation. Hardy and sturdy-leafed lettuces took over the market, while the fragile-leafed Amish Deer Tongue was nearly forgotten. Luckily, interest in heirloom vegetables has put Amish Deer Tongue Lettuce back on the map. It can be found at local farmers markets across the country, and it is appreciated for its delicate leaves and wonderful, sharp flavor that tastes fresh from the forest. 

Learn more about Amish Deer Tongue Lettuce. 

This bright and sunny citrus salad is a sweet way to celebrate the delicate flavor of the Amish Deer Tongue. The leftover balsamic glaze is a delicious marinade for roasted or grilled vegetables.

Citrus Salad

Servings: 4
Active: 15 minutes
Total: 35 minutes

Ingredients:

For the Clementine Balasmic Glaze:

  • 1½ cups freshly squeezed clementine juice (or orange juice)
  • ¼ cup balsamic vinegar

For the Vinaigrette:

  • ½ cup extra virgin olive oil
  • 4 Tbsp clementine balsamic glaze (see recipe above)
  • ½ tsp ground cumin
  • Splash of cherry vinegar (optional)

For the Salad:

  • 2 bunches Amish Deer Tongue Lettuce (about 8 cups), washed, dried and torn into bite-sized pieces
  • 1 fennel bulb, thinly sliced (about 1½ cups)
  • 1 cup clementine segments
  • ½ cup slivered almonds, toasted

Method:

To make the balsamic glaze, place clementine juice and vinegar in medium saucepan and stir to combine. Turn on heat to medium high. Bring to a boil and reduce slightly to simmer. Let simmer rapidly until liquid reduces and thickens slightly, about 20 minutes. Set aside.

To make the dressing, pour dressing ingredients into a mason jar. Seal tightly. Shake to combine.

To assemble the salad, combine lettuce, fennel, clementine, almonds in a large bowl. Top with dressing to taste. Toss to combine. Serve immediately.

Download more Amish Deer Tongue Lettuce recipes.