Lettuce

This is a family recipe from a long time CSA member.  It's delicious on a hot day!

• 4 cups lettuce torn into bite size pieces
• ¼ cup scallions, thinly sliced
• ½ bunch radishes, thinly sliced
• 1/2-3/4 cup sour cream
• 2-3 TBLS vinegar of choice
• Salt and pepper to taste

Mix sour cream, vinegar, salt, and pepper and let stand while preparing rest of ingredients. Toss prepared lettuce, scallions, and radishes. Add dressing and combine well.

Add the yogurt to make it creamy or leave it out.  It will be tasty either way!

• 1/3 cup apple cider vinegar
• 1 TBLS Dijon mustard
• 1-2 TBLS honey
• ½ cup olive oil
• ¼ cup yogurt (optional)

Mix all ingredients together until well combined. 

• 6 TBLS olive oil
• 1 TBLS Dijon mustard
• 1 TBLS poppy seeds
• 1 TBLS honey
• Juice of 1 lemon
• ¼ cup dill, finely chopped (optional)

Mix all ingredients together until well combined. Pour over salad composed of your choice of: chopped lettuce, minced bunching onions, sliced salad turnips, chopped peas, shredded carrots, and/or minced garlic scapes. 

This is a very delicious salad dressing.  Omit the lemon if you want it to be more of a dip consistency.

• ½ cup mayonnaise
• ¼ cup Dijon mustard 
• 1-4 TBSP honey
• salt and pepper to taste
• ¼ tsp garlic powder, or fresh minced garlic or garlic scape, to taste
• juice of 1 lemon (optional)

Combine all ingredients in a small bowl.  Whisk until smooth.  Store in a sealed container in the refrigerator.

• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 3 TBLS lemon juice
• 1 TBLS garlic scape, minced
• Salt and pepper to taste

Whisk all ingredients together and drizzle over any kind of fresh salad. Addicting!

This member-suggested recipe is a great way to deal with leftover lettuce in your CSA farm shares or gardens that you don't know what to do with.  The recipe calls for romaine, though I would believe you could use any kind of lettuce, just adjust the cooking time down if it is a softer leaf type.

• 1 tsp mustard
• 1/4 cup vinegar (I used cider vinegar)
• 1 TBLS tahini*
• 1/2-3/4 cup olive oil
• salt and pepper to taste
• minced fresh herb, like dill weed, basil, oregano, chives, etc.

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

½ cup olive oil
2 TBLS lemon juice
2 TBLS red wine or cider vinegars
1 ½ tsp prepared mustard
2 garlic cloves, minced
1-2 TBLS fresh basil, chopped
salt and/or sweetener to taste

Whisk together  Pour over salad and top with feta cheese and black olives.

Lettuce head sizes vary depending on variety and seasonality, so I put in a range of ingredients to reflect this.  Try this also with bacon as the cooking fat...  Yum!

1-3 TBLS olive oil
1-2 cloves of garlic or garlic scapes, minced
pinch of red pepper flakes
1 head romaine lettuce, washed, dried, and leaves chopped into 1" wide strips
salt and pepper to taste

This is a perfect salad for a Fourth of July celebration!

Lettuce leaves, washed and torn into pieces
Red Radishes, sliced
White Salad turnips, sliced
Blueberries, fresh or frozen
Scallions, chopped

Toss vegetables and pour over whisked dressing ingredients:

½ cup yogurt
4 tablespoons olive oil
1 tablespoon cider vinegar
1-2 teaspoons maple syrup
Salt and pepper to taste