Hello salad season, so glad you are back with us. My garden is literally exploding with lettuce and kale at the moment, so I’m trying my best to find creative ways to incorporate more greens into every meal. I love … Continue reading
My garden is an explosion of lettuce right now. So so so so so much lettuce. Speckled kind, and red kind, and green kind, and fluffier red kind (I’m really good with the technical names in case you couldn’t tell.) I eat quite a bit of salad, but I can honestly say that I had this particular salad in mind when I planted my lettuce this spring. And I eat it at least 6 times a week, sometimes even twice a day. I’m adding it to my Lunch adventures, because I do take it to work with me quite a bit, but since it is so simple, and mostly comprised of lettuce, I would recommend it as an accompaniment to a main dish rather than as a meal itself. (or you could do like I did today and make a giant salad and then eat several handfuls of Bugles… you win some you lose some…) I like to call this the Game Changer salad… because it will literally change how you do meals in the summer.
The great thing about this salad is that it is only 4 ingredients, and you probably have all of them already. It will literally take you 5 minutes from garden to table, and its mind-numbingly simple and delicious. When I tell you what the ingredients are, you might think I’m a little bit nutty, but trust me when I say that this is the absolute perfect salad to enjoy on a summer evening.
Note: This will not work/ not be delicious with grocery store bagged lettuce. It has to be fresh from the garden or the Farmer’s Market. You want the slightly bitter greens with texture and some of that earthy grittiness you can only get from freshly picked lettuce.
- Garden Fresh Lettuce
- Yellow or white onion
- Half and half
- Good flake salt.
Wash and dry the lettuce, tear it up and put it in a bowl. Thinly slice some of the onion (personal preference as to how much… but a little goes a long way.) drizzle with half and half, and sprinkle with salt, toss. Voila. 5 minutes from garden to table.
I know it sounds a little bizarre, but if you think about what most salad dressings are made of, it’s some sort of fat, and salt, and seasoning. Nothing is worse than an over-dressed salad, and the great thing about this, is that the excess half and half won’t stick to the lettuce leaves, it will just run to the bottom of the bowl, leaving you with a salad that is perfectly dressed! The bitterness of the greens, the sweetness of the half and half, the slight pungentness of the onions, and the salt are a perfect marriage. (spell check is telling me that pungentness isn’t a word… I don’t really care.)
This salad is seriously going to change the way you do week night dinners. Super simple, light, and fresh. Also, since you don’t need very much of the onion or the half and half, you should be able to make this salad all week without having to make another trip to the store.