How to prepare corn salad


How to prepare corn salad
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand.

Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
150 K 3.6/5 (76 reviews)
Grade this recipe:
Keywords:
Last modified on: April 10th 2013
You will need:
  • 1 corn salad 300 g corn salad
  • 2 white (spirit) vinegar 1 tablespoon white (spirit) vinegar
  • Total weight: 315 grams

Times for this recipe
Preparation: 10 min.
Resting: 10 min.
All in all: 20 min.
When should you start or finish this recipe?
If you start now, at 5:30, you will finish around : 5:50.Change start time
To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe


Stage 1
How to prepare corn salad
Corn salad comes in small "tufts" and these are often full of sand or earth.

Stage 2 - 10 min.
How to prepare corn salad
Plunge the corn salad into a sink full of water that is barely lukewarm with a little vinegar added.

Swish the leaves round thoroughly and leave to soak for 10 minutes.

Stage 3 - 5 min.
How to prepare corn salad
After this time, take the leaves out using a

spider...

Stage 4
How to prepare corn salad
...or simply use your hands.

Stage 5
How to prepare corn salad
You will see that this rinsing has washed out a lot of sand or earth.

If the corn salad is still not completely clean (you can still find sand on it), change the water and rinse a second time.

Stage 6 - 5 min.
How to prepare corn salad
Trim off any roots that are still attached.

Stage 7
How to prepare corn salad
Finish by drying the corn salad in a salad spinner. It is then ready for use.
Keeping: A few hours in the fridge rpotected with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe03 RDI=0 %010 RDI=1 %50 RDI: 1 %
Per 100 g0003 RDI=0 %20 RDI: 0 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For : 2.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Grilled fillet of salmon with corn-salad cream
Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
272 K 13.9 1 hour 15 min.
Corn salad with croutons
Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.
130 K5 55 min.
This recipe uses (among others)
Other recipes you may also like
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013295 K 15 2 hours 30 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019395 K4.5 4 hours 20 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011207 K3.7 20 min.
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21th 2011184 K4.3 35 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24th 20171.08 M 364.7 5 hours 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page