Lettuce all welcome summer with some salads

Lettuce is a fine late spring item in our area. If started early enough, you could have been enjoying fresh lettuce for the last month or so. We started and have kept ours in a greenhouse.

There are many types of lettuce. Iceberg is the type most commonly used because it lasts longer than most. The problem with it is the neutral flavor and the lack of nutrition, so we don’t grow those. Butterheads are small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling. In our area, Bibb is the most common in stores. It is probably my favorite, because of its texture. Romaine has dark green outer leaves that are crisp with a crunchy midrib. It’s really quite a hearty lettuce, though we eat a lot of it as a baby lettuce, picking it when the leaves are a few inches long. Leaf lettuces can range in color from medium to dark green; some have red-tipped leaves. We use these as a baby lettuce too.

With all lettuces, wash leaves in cool water. Dry leaves with a paper towel or salad spinner before using. If your lettuce has wilted slightly, you can crisp it a bit by cutting a thin slice off the base and setting in water for an hour. Badly wilted lettuce may not crisp well.

Mesclun is a French term used to describe mixes of tender young lettuces and other greens. They may include lettuces, arugula, endives, mustards, purslane, chicory, cresses, parsleys, fennels, escarole and tender wild greens as well. Lettuces are most common in the milder blends. Piquant, peppery mescluns include such things as sharp arugula, tangy mustards, spicy cresses and zesty chicory. We also grow chard and spinach to eat the leaves as baby lettuce as well.

Our lettuce grown outside is not high heat-tolerant and will tend to go to seed and the leaves turn bitter in extended hot temperatures. The chard is a much hardier plant and will tolerate the higher temperatures, giving us some sort of lettuce in the summer.

SALAD GREENS WITH FRUIT

6 ounces baby green lettuce

2 oranges

3 kiwis

4 strawberries

2 tablespoons orange juice

1 teaspoon lime juice

1 tablespoon cider vinegar

1 teaspoon honey

Salt and pepper to taste

Rinse and drain the lettuce. Peel oranges and separate into sections. Peel kiwis and slice into 1/4 inch rounds. Hull and slice the strawberries. In a bowl, mix together juices, vinegar, honey, salt and pepper. To serve, in a bowl toss greens with half of the dressing. Arrange fruit around lettuce and drizzle with remaining dressing. Serve.

GREEK SALAD

6 cups mixed lettuce, torn into bite sized pieces

1 cup diced tomato

1 cup diced cucumber

1/2 cup sliced black olives

1/2 cup crumbled feta cheese

6 large fresh basil leaves, torn into pieces

1 tablespoon olive oil

2 tablespoons lemon juice

In a large bowl, combine lettuce, tomato, cucumber, olives, cheese, and basil. Cover and chill until needed. Combine the olive oil and lemon juice in a small mixing bowl and whisk. Pour over salad. Toss to coat evenly.

COBB SALAD

1/2 head iceberg lettuce

1/2 bunch watercress

1 small bunch curly endive

1/2 head romaine

2 tablespoons minced chives

2 medium tomatoes, peeled, seeded and diced

1 boneless chicken breast, cooked and diced

6 bacon strips, cooked and diced

1 avocado, peeled and diced

3 hard cooked eggs, diced

1/2 cup blue cheese, crumbled

1/4 cup water

1/4 cup red wine vinegar

1/4 teaspoon sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard

1/2 clove garlic, minced

1/4 cup olive oil

3/4 cup vegetable oil

Chop lettuce, watercress, endive, and romaine in very fine pieces. Mix together in large bowl. Add chives. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. For dressing: combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic, and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over a serving of salad and toss. Serve.

CAESAR SALAD

6 cloves garlic, peeled

3/4 cup mayonnaise

5 anchovy fillets, minced

6 tablespoons grated Parmesan cheese, divided

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper to taste

1/4 cup olive oil

4 cups day-old bread, cubed

1 head romaine lettuce, torn into bite-size pieces

3 hard-boiled eggs, sliced thin

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan, Worcestershire, mustard, and lemon juice. Adjust seasonings. Refrigerate until ready to use, preferably overnight. Heat oil in a large frying pan over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, seasoned bread cubes, and sliced hard boiled eggs.

PEA SALAD

4 eggs

4 slices bacon

1 head Romaine lettuce, torn into bite size pieces

1 cup fresh peas, blanched

1 cup mayonnaise

1 tablespoon milk

1 tablespoon sugar

1 1/2 cups shredded cheddar cheese

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours before serving.