Recipes: Lettuces


Lettuce greens recipes from our Agriculture Supported Communities program.

NEW! Arugula with Red Onion, Pecorino and Lemon
Adapted from Keepers by Kathy Brennon and Caroline Campion

6 large handfuls of arugula or baby salad mix
Thinly sliced red onion
Olive oil (optional)
Fresh lemon juice
Salt and Pepper
4 oz of Pecorino cheese

In a large bowl, combine the arugula and onions (as much as you like), drizzle with oil (if using) and a generous amount of lemon juice, then season with salt and pepper. Toss gently to combine, then check the seasonings. The salad should have a lemony, peppery bite; the cheese will lend a little more saltiness. Divide the salad among plates. With a vegetable peeler, shave a few long slivers of cheese over each portion, reserving the remaining cheese for another use, and serve. Serves 4.

Variation: Add grilled or roasted shrimp, chicken or vegetables to the top to turn the salad into a meal!

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NEW! Leaf Lettuce with Maple Walnuts and Blue Cheese
Adapted from Keepers by Kathy Brennon and Caroline Campion

1/2 cup walnut halves
1 tablespoon maple syrup, plus 1 teaspoon
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
1 shallot, minced (can also substitute garlic scape)
Salt and pepper
1 head of leaf lettuce torn into bite-size pieces
1 cup crumbled blue cheese (about 4 oz)

Heat a small skillet over medium-high heat. Add the walnuts and 1 tablespoon maple syrup and cook, stirring often, until the nuts are toasted and the syrup is caramelized, 2 to 3 minutes. Transfer the maple walnuts to a cutting board, let cool for a few minutes, then roughly chop.

In a small bowl, whisk together the oil, vinegar, mustard, remaining 1 teaspoon maple syrup, and shallots, then season with salt and pepper. (Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of lettuce in the dressing, shake off any excess, and check the seasonings again.

In a large bowl, toss together the lettuce and enough dressing to lightly coat. Divide the salad among plates, top with the cheese and maple walnuts and serve. Serves 4-6.

Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!

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