Ark of Taste Recipe: Amish Deer Tongue Lettuce – Carrot Ribbon Salad

{{ 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. 

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This salad has Indian-inspired spices for a wonderful pop of flavor that celebrates the uniqueness of the Amish Deer Tongue Lettuce and brings out the sweetness of the carrots. Topped with pistachios for crunch, it’s a side dish unlike any other. Plus, any extra dressing will keep in the fridge for up to 1 week.

Amish Deer Tongue Carrot Ribbon Salad

Servings: 4
Active: 10 minutes
Total: 15 minutes

Ingredients:

• 2 bunches Amish Deer Tongue Lettuce (about 8 cups), washed, dried and torn into bite-sized pieces
• 6-8 carrots, washed, peeled, then sliced into ribbons
• 3 Tbsp extra virgin olive oil
• 1 Tbsp freshly squeezed lemon juice (from half a lemon)
• 1 small clove of garlic, grated
• 1/2″ knob of ginger, grated
• 1/2 tsp honey or agave necter
• 1/4 tsp ground cumin
• 1/4 tsp garam masala
• Kosher salt and freshly ground pepper, to taste
• Splash of sherry vinegar (optional)
• 1/2 cup shelled pistachios (roasted, unsalted), crushed

Method:

Place lettuce and carrot ribbons in a large serving bowl and set aside. Place remaining ingredients, except for pistachios, in a jar. Secure the lid and shake well to combine. Taste and adjust seasonings, if needed. Spoon dressing over the lettuce and carrot ribbons until coated. Top with crushed pistachios and serve immediately. 

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