Nobody in our part of Texas really believes that winter won’t trick us with another sneak blast before we can kiss Jack Frost goodbye permanently. Rumblings yesterday at Roach Feed & Seed, Garland’s local supplier of gardening goods and advice, were that before the end of the month, a last bad freeze likely is due in. I peek out my back door at the burgeoning lettuce leaves struggling to keep their heads above the garden soil and wonder whether they can be survivors through another round of Arctic Attack. While I wait for nature’s bounty from my own garden, I still have a partial bag of romaine lettuce left over from Three-Leaf Salad, the Wonder Salad I blogged about earlier in the week. Time for Lemony Lettuce, a second dressed-up lettuce recipe across the page from Three-Leaf Salad in my “Celebrating a Healthy Harvest” cookbooklet.
Talk about a tangy dressing that just makes the dish! The lemon-oil-and-vinegar, spiked with ground mustard, salt, and pepper, brings those lettuce leaves to life. As with the mundane-looking Three-Leaf Salad that ultimately got rave reviews, Lemony Lettuce amazes with its understated potential for being the most talked-about item on a buffet table.
With all this healthy green, I’m thinkin', line this recipe up for St. Paddy’s Day, which, after all, is just around the corner.
Lemony Lettuce
1 large head romaine lettuce
1 avocado, peeled, cut up into chunks
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard
Rinse romaine pieces under cold running water. Shake off excess water and dry with paper towels. Place in salad bowl. Add cut-up avocado. Combine dressing ingredients in a screw-top jar. Cover and shake well. At serving time drizzle dressing over lettuce leaves and toss.
No comments:
Post a Comment