OUR SELECTION of leafy vegetables
Iceberg lettuce
Also known as head lettuce, is a member of the batavia lettuce family. Crunchy and refreshing, with a mild flavor, this variety is the queen of sandwiches and perfect in summer salads.
Romaine lettuce
This is a variety of lettuce with crisp leaves and a mild flavor. It’s perfect as a base for Caesar salad and goes well with creamy vinaigrettes.
Arugula
With its dark green leaves and slightly spicy taste, it adds a lively, peppery flavor to salads. We love it in mixed salads with ingredients such as cherry tomatoes, Parmesan and walnuts.
Endive
With its tightly packed leaves and cylindrical shape, this crunchy, mildly bitter variety is excellent for adding freshness to a salad. We like it with apples, walnuts and blue cheeses.
The oak leaf
Recognized by its crunchy, wavy leaves. It has a slightly sweet flavor and goes well with citrus fruits, avocado and nuts, or with a light lemon-based vinaigrette.and also serves as a garnish.
Batavia
A variety of lettuce with curly leaves and a slightly crisp texture. It is appreciated for its mild flavor and its ability to hold vinaigrettes. An excellent base for mixed salads.
Summer mesclun
Native to the Alpes Maritimes, this is a blend of young vegetable shoots. Perfect for fresh, colorful summer salads, it offers a varied combination of flavors and textures, both sweet and tangy.
Lamb’s lettuce
Also known as “doucette”, it has tender, slightly sweet leaves. It’s delicious with fruit such as pears and raspberries, but also walnuts and goat’s cheese.
GREEN LEAVES in salad
Watercress, endive, frisée, lettuce, lamb’s lettuce, rocket, escarole, etc. When raw, leafy vegetables are extremely nutritious and offer a wide variety of flavors. Most can also be used as a salad.
In France, the most popular leafy vegetable is lettuce. Widely used in French cuisine, its origins and use as a salad and meal component date back to Antiquity.
Serving salad greens as an accompaniment to dishes gained popularity during the Middle Ages in France. In those days, salad was often used to cleanse the palate between courses, helping to refresh and prepare the taste buds for subsequent flavors. Green salad was also appreciated for its digestive virtues, particularly after a hearty meal.
THE SENSORY ASPECT
Not only good for your health, chewy raw vegetables offer a real sensory experience. Their crunchy textures bring tactile pleasure to every bite, while their freshness and bright colors stimulate the eye and whet the appetite. This sensory aspect of gastronomy adds a dimension of pleasure to tasting.
ALSATIAN VINAIGRETTE RECIPE
– ½ shallot
– 20 cl Melfor l’Original vinegar
– 20 cl sunflower or rapeseed oil
– Salt and pepper
– A few drops of Maggi
– 1 teaspoon sweet mustard
Preparation: Peel and finely chop the shallot, then place in a bowl. Add salt and pepper, then pour in MELFOR vinegar and oil, Maggi drops and mustard. Mix well. Set aside in a cool place.
Whisk the dressing with a fork before each use.
