Category: Lettuce (Red, Green, Romaine, Butter)

  I can eat just this for dinner. It's tangy and fresh and rich from the egg in the dressing. The little bit of anchovy rounds things out without being overpowering. Good, fresh eggs will make it even better.   Variation In the winter I often use radicchio and other chicories. And I like to add a little rosemary and parsley as well. Serves 6... Read more »

Roast at 425 degrees a pan of fennel and torpedo (or other) onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. chicory (escarole, sugarloaf, radicchio, frisee) of any kind is particularly good here Grill some sausages and you’ve got a substantial dinner. ... Read more »

[caption id="attachment_13718" align="aligncenter" width="660"] I didn't have figs and subbed apricots, which were good but a bit tart.[/caption] --adapted from Culinate.com (recipe by Carrie Floyd)   Simple, elegant, delicious!... Read more »

I am a bean evangelist (delicious, inexpensive, shelf stable, etc.) I love adding whatever cooked beans I have in the fridge to salads made with whatever I have on hand. It’s an excellent template. This is a favorite lunch or quick addition to dinner. Quantities and ratios are up to you.  ... Read more »

This is a simple, fresh salad perfect for either red leaf or butter lettuce. Quantities are a matter of taste and availability. ... Read more »

When I get a bunch of beets I often roast the whole batch and then have the pleasure of having roasted beets on hand to use, however, I want.   I also have a habit of toasting a slice of good, crusty bread and tearing it into bits and adding it warm to salads--often just for me, for lunch, but it's such an easy trick to add a little heft to salads. It also changes the texture and temperature just enough to make it interesting.... Read more »

  I like mixing diced boiled potatoes with a green salad and a creamy dressing. I make many variations but Batavian, Escarole, frisee or other more robust lettuces hold up particularly well here. You probably won’t need all the dressing for this salad. It keeps well for a few days so save for future use. And the tomatoes are completely optional.  ... Read more »

Lettuce, ubiquitous lettuce! We all likely know how to make a simple salad--one of the loveliest things to have at a any dinner or lunch table. Having a CSA or a nearby farmers' market allows one to take advantage of this pleasure regularly. Our farmers are growing a dizzying variety of lettuce and most of them are interchangeable in the recipes below.   I have my go-to vinaigrette or two that I love but am always rewarded when I try something new, whether it's a different dressing or new seeds or nuts. I am also a big fan of adding herbs, in great quantity to green salads. Even though we think of lettuce almost exclusively raw, it can make for a lovely light soup or as a last minute addition to a risotto, for instance.   You do have to stay on top of your lettuce if you get a CSA and there is an entire post on lettuce management in case you find yourself a bit overwhelmed by it. If you don't think you'll get through your lettuce in a few days, I suggest washing the leaves well and then rolling them up in cotton dishtowels and then putting those in a plastic bag in the fridge.... Read more »