{{ 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 salad is simple, yet addicting. The creamy avocado coats the delicate leaves of the Amish Deer Tongue Lettuce, and the sharp nuttiness of the Parmesan gives it just the right amount of kick. Mixing the greens by hand is the trick to getting avocado goodness into every last bite. Adding a splash of milk to classic lemon vinaigrette results in a dressing that’s perfectly blended with a touch of creaminess.
Creamy Avocado Salad with Chickpeas, Parmesan and Lemon Vinaigrette
Servings: 4
Active: 15 minutes
Total: 15 minutes
Ingredients:
- 2 bunches Amish Deer Tongue Lettuce (about 8 cups), washed, dried and torn into bite-sized pieces
- 2 ripe avocados, diced
- 1 – 15oz can of chickpeas, rinsed and drained (or 1 cup fresh cooked chickpeas, cooled)
- 1/2 cup extra virgin olive oil
- 3 Tbsp fresh-squeezed lemon juice
- 1 Tbsp milk (or almond milk)
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese, shaved into ribbons using a potato peeler
Method:
Place lettuce in serving dish. Top with avocado and chickpeas; set aside while you prepare the dressing.
For the dressing, pour olive oil, lemon juice and milk in a mason jar; season with salt and pepper. Secure lid and shake well to combine. Taste and adjust seasonings, if needed.
Pour half the dressing over prepared salad and toss gently with your hands. No need to mash the avocado; the process of tossing by hand will coat the leaves. Taste and add more dressing, if desired (remaining dressing will keep for 1 week in the fridge). Top with shaved Parmesan, a few extra turns of freshly ground pepper (optional) and serve.
