Lettuce

Caesar Salad | Salad Dressings

Types of Lettuce We Grow

Red & Green Leaf | Red & Green Butterhead | Red & Green Romaine

Storage

Head lettuce is best stored wrapped in a dry paper towel in a plastic bag in the refrigerator for 1 to 2 weeks.

Washing Greens

Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels. 

Recipes

Caesar Salad 

• Salad:
• 2 large heads romaine
• shavings of Parmesan
• Dressing:
• 1-2 cloves garlic
• ¼ cup or more olive oil
• 2-4 anchovy filets in oil
• ½ teaspoon Dijon mustard
• Juice of 1/2 lemon
• 1 Tbsp red wine vinegar
• dash of Worcestershire sauce, if you have it
• pinch of salt & fresh ground pepper
• 1 egg yolk
•  
• Croutons:
• 4-5 slices stale bread
• 1 clove garlic
• olive oil
• salt & pepper

Wash, dry and tear the lettuce into a large serving bowl. Top with the shavings of cheese. In a food processor or blender, blend all the dressing ingredients except the yolk and oil until smooth.  Add the yolk and blend briefly, then drizzle in the oil slowly while the machine is running to emulsify.  The dressing should be pale yellow in color and appear creamy. 

To make the croutons, toast the bread in the toaster oven. (You can also dehydrate fresh bread this way if you don’t have stale.) When the bread is crisp, rub each side with the clove of garlic, and then chop the slices into cubes. Transfer them to a small mixing bowl and coat lightly with the oil, salt & pepper. Return them to the oven and continue to bake until the oil makes them crispy. Take the three components to the table separately. Just before serving, mix everything together vigorously and with flair! (For a seasonal variation you can substitute spring garlic or garlic scapes for the garlic for a milder, sweeter flavor.)