And a good lettuce deserves good accompaniments. A creamy, fresh dressing is an excellent match for the butterheads in this week's share. Their season can be short, so we eat it as much as we can right now.
Our suggestion is to stock the fridge and cupboard with staples like plain yogurt, mayo, eggs, tahini, EV olive oil, citrus, and your favorite vinegars. If you do you can use fresh seasonings from the share like green garlic, chives, dill or cilantro to keep things local in making your dressing.
Butterhead Lettuce Heart Salad with Creamy Garlic Dressing
(dressing modified from The Silver Palate Cookbook)
Ingredients1 egg yolk
½ cup red wine vinegar
1 tbsp sugar or honey
1/4 cup chopped green garlic or garlic scapes
Salt and pepper to taste
1 cup best-quality olive oil
Method
1. Take outer leaves off lettuce head (save them for another salad or sandwiches) until you are left with the tender heart. You may want 2 lettuce heads per salad. Wash, dry in a salad spinner, and place in salad bowl or individual bowls.
2. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process briefly.
3. With the motor running, slowly dribble in the olive oil.
4. Taste, correct seasoning if necessary, and transfer to storage/serving container.
5. Top salad with the dressing and garnish of choice (we used roasted pumpkin seeds
In the near future we hope to see this recipe be able to include fresh strawberries. We have two patches this year and look forward to the chance to have a good harvest in late-May.
Finally, a little note on the late Rocky. Since he passed in late July we have been taking different opportunities to scatter his ashes on the farm. We reserved some for remembrance and found a beautiful receptacle in a carved Peruvian gourd. Thanks to my sister Cathy for the gift.
1 comment:
What a lovely urn. He was a great farm dog! Thank you for sharing this with us.
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