Wednesday, November 4, 2009

Baby lettuces: Best (almost) naked

One of the joys of the home garden is fall lettuce. As the nights get colder, the tomatoes and peppers wane, but perky little leaf lettuces keep chugging right along, except when a warm spell comes along and causes them to bolt (that's gardening speak for sending up a stalk and going to seed).

And picking off the leaves before they get too big ensures a tender, sweet salad. You don't need to do much to them; unlike lettuce that has spent too much time in the garden and then the refrigerator, they still have their delicate flavor. I'm sure you have a favorite dressing for salad, but now's not the time to show it off. Dress the tender leaves with a drizzle of good olive oil, then sprinkle with a grind of dried oregano, basil, red pepper, black pepper and sea salt.

The vinegar that adds so much flavor to most of your salads just overwhelms the fresh, baby lettuces. Save it for later, when your imported lettuces will need all the help they can get.

No comments:

Post a Comment