LETTUCE
Yeah, yeah, everyone knows what to do with lettuce...I'm not so sure. There are so many different kinds of lettuce and the farm grows a variety. Some are sweeter and some are more bitter. The heat of the season helps dictate the flavor, too. Of course the lettuces with more color are the ones with more vitamins and micro-nutrients (as opposed to the whitish-lightest greenish colored lettuces)
QUICK IDEAS: experiment with your own salad dressings and just keep them in a jar in your fridge to use as you need (it will taste way better than anything you buy from the store!)
Perfect Salad: serves 4
from Ruffage
4 oz lettuce mix
4 oz arugula
1/4 cup your favorite strong vinegar (sherry, apple cider, red wine, etc.)
1/4 cup olive oil
salt and freshly ground black pepper
1/2 cup garlic bread crumbs
edible flowers, microgreens, and/or herbs
1) Wash and dry greens. If using heads, give a rough chopping to the leaves to make them manageable but leave them large.
2) Combine the vinegar, olive oil, and salt in a mason jar and shake to mix.
3) In a large bowl, combine the greens and dress lightly with the vinaigrette and several grinds of black pepper. Taste and adjust the seasoning and amount of dressing.
4) Transfer the salad to a serving platter and sprinkle with bread crumbs. Top with additions and serve immediately.
5) Extra vinaigrette may be stored in a jar in the fridge or on the counter.