Lettuce Make Some Salad: Leftover Logic
Impulse buying is a problem for me every summer at farmstands on the East End of Long Island—the North Fork, that is, where we still have real honest-to-goodness farmers (and lots of wineries), not the South Fork, a.k.a. the Hamptons, which has honest-to-goodness celebrities. And lettuce—greens of all kind, really—are my weakness. After waiting all winter and halfway through spring for fresh produce and vegetables to grill, I turn into an adult version of the kid in the candy store, wanting everything I see.
Red and greenleaf catch my eye first, and I sometimes wonder if I’m decorating the kitchen instead of planning a menu. Truth is, I’m not planning anything, just grabbing produce—romaine, butter, and iceberg—because it all looks so fresh. Nevermind that I can only make so many salads over the course of one weekend. But I’ve learned to dig deep for vegetarian recipes specific to the kind lettuce at hand and to have a lettuce-based dish on the menu for days to come.
Here are some summer recipes that will give your lettuce the respect it deserves. (P.S. About that iceberg. The fresh kind bears almost no resemblance to the plastic-wrapped green bowling balls found at most supermarkets. It’s worth going out of your way to find a farmer who grows it.)
If you can find fresh iceberg go for it. Otherwise use bibb or butter (a.k.a. Boston) lettuce.
There’s something so elegant about this simple salad, which if fact has more going on than might first appear.
Why not combine the fresh romaine with another favorite of the season: strawberries?
For this one, you really gotta have the fresh iceberg, which is wonderful with a cool cucumber dressing.
Call this salad irresistible. Maybe it’s the fresh peaches. Or the feta. Or the lettuce!
Check out all these great summer salad recipes!