Medieval parsnip and lettuce salad

Medieval parsnip and lettuce salad


1 parsnip
150 grams / 5 oz. **lamb’s lettuce
salt & pepper
2 tbsp white wine, or Balsamic vinegar
½ tbsp toasted, crushed coriander seeds
3 tbsp cooking oil
flour


Lightly toast the coriander seeds in a dry frying pan. Afterwards, roll a rolling pin or glass bottle over the seeds to slightly crush them.

Scrub and scrape the parsnip. Wash and slice it thinly. Put the slices for a few minutes in salted water, drain and pat dry.

Wash and clean the lettuce, also known as corn salad, mache, or field lettuce.

Sprinkle the parsnip slices with salt and drag them through the flour, covering the slices well. Heat the oil in a heavy skillet and fry the parsnip slices until they are golden brown on both sides. Drain the fried slices in absorbent paper.

Prepare the lettuce with the vinegar, salt and pepper and half of the crushed coriander seeds.

Put the lettuce - so named because the leaves resemble lamb tongues - on a serving dish (or individual plates) and arrange the parsnip slices on top. Sprinkle with the remaining coriander.