Lettuce Recipes
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About Lettuce
Lettuce is a cool-season crop that can be grown in all but the hottest weeks of the season. We love the wide variety of colors and textures found in the different varieties of lettuce. There are leaf lettuces, romaine lettuces, butterheads and summer crisps. Lettuce should be stored dry in a plastic bag in the fridge. Remove any extra moisture with a salad spinner or wrap lettuce in a cloth or paper towel inside the bag. Fresh lettuce will last about a week in the fridge. Lettuce is a great way to start any meal. Add grilled meats, nuts, veggies, croutons, cheese or dressing for a quick healthy meal.
Buttermilk Balsamic Dressing:
1 cup buttermilk
4 Tbs balsamic vinegar
2 Tbs Dijon mustard
1 Tbs honey
1 Tbs mayonnaise
½ tsp dried basil
½ tsp dried tarragon
¼ tsp black pepper
Caesar Salad
1 head romaine lettuce
1 cup extra virgin olive oil
1/4 cup white wine vinegar
1 clove garlic, minced (more if desired)
2 tablespoons fresh lemon juice (more to taste, if desired)
12 anchovies (optional), crushed finely with fork or processor
Freshly ground salt and pepper to taste (less salt if anchovies are used)
(Homemade croutons or purchased)
DIRECTIONS
Wash lettuce leaves and pat dry with paper towels. Tear into bite-size pieces and place in a bowl.
In a small bowl, add remaining ingredients except olive oil, anchovies and croutons. Mix well. Whisk while adding the olive oil so dressing does not separate. Then whisk in the anchovies. Set dressing aside.
Assemble salad just before serving: Add croutons to top of lettuce pieces, then gently drizzle half of the dressing over the top of the salad. Place remaining dressing in a small pitcher for diners to add more as desired. Serve immediately.
Greek Salad
I head lettuce, bag of salad mix or bag of spinach. Rip to greens to bite sized pieces in a large salad bowl. Add chopped seasonal vegetables such as radish, snap peas, shredded carrots, tomatoes, cucumbers, scallions, red onion, or sweet peppers. Add 1 cup chopped black olives and 1 cup crumbled feta cheese. Make a simple dressing using 6 T olive oil, juice of one lemon, 1 T red wine vinegar, 1 minced garlic clove and 1 tsp dried Greek oregano. We also love to get the homemade feta dressing from Betty on Saturday mornings at Bangor's European Farmers Market. Add dressing to salad and enjoy. Sometimes we add sliced grilled chicken.
Lettuce is a cool-season crop that can be grown in all but the hottest weeks of the season. We love the wide variety of colors and textures found in the different varieties of lettuce. There are leaf lettuces, romaine lettuces, butterheads and summer crisps. Lettuce should be stored dry in a plastic bag in the fridge. Remove any extra moisture with a salad spinner or wrap lettuce in a cloth or paper towel inside the bag. Fresh lettuce will last about a week in the fridge. Lettuce is a great way to start any meal. Add grilled meats, nuts, veggies, croutons, cheese or dressing for a quick healthy meal.
Buttermilk Balsamic Dressing:
1 cup buttermilk
4 Tbs balsamic vinegar
2 Tbs Dijon mustard
1 Tbs honey
1 Tbs mayonnaise
½ tsp dried basil
½ tsp dried tarragon
¼ tsp black pepper
Caesar Salad
1 head romaine lettuce
1 cup extra virgin olive oil
1/4 cup white wine vinegar
1 clove garlic, minced (more if desired)
2 tablespoons fresh lemon juice (more to taste, if desired)
12 anchovies (optional), crushed finely with fork or processor
Freshly ground salt and pepper to taste (less salt if anchovies are used)
(Homemade croutons or purchased)
DIRECTIONS
Wash lettuce leaves and pat dry with paper towels. Tear into bite-size pieces and place in a bowl.
In a small bowl, add remaining ingredients except olive oil, anchovies and croutons. Mix well. Whisk while adding the olive oil so dressing does not separate. Then whisk in the anchovies. Set dressing aside.
Assemble salad just before serving: Add croutons to top of lettuce pieces, then gently drizzle half of the dressing over the top of the salad. Place remaining dressing in a small pitcher for diners to add more as desired. Serve immediately.
Greek Salad
I head lettuce, bag of salad mix or bag of spinach. Rip to greens to bite sized pieces in a large salad bowl. Add chopped seasonal vegetables such as radish, snap peas, shredded carrots, tomatoes, cucumbers, scallions, red onion, or sweet peppers. Add 1 cup chopped black olives and 1 cup crumbled feta cheese. Make a simple dressing using 6 T olive oil, juice of one lemon, 1 T red wine vinegar, 1 minced garlic clove and 1 tsp dried Greek oregano. We also love to get the homemade feta dressing from Betty on Saturday mornings at Bangor's European Farmers Market. Add dressing to salad and enjoy. Sometimes we add sliced grilled chicken.