I made my first
salad from the garden lettuce last night. I just needed jumbo shrimp, shallots for the dressing and Champagne vinegar to make a grilled shrimp salad with Champagne vinegrette. There was only regular shrimp, no shallots and no Champagne vinegar so I used regular onion and white wine vinegar. Oh well, it turned out well so here's how I made the dressing:
1/4 C. of white wine vinegar
1/2 C. of olive oil
about 1/4 of an onion finely diced
1 T. dijon mustard
juice of 1 lime
about a T. of honey
a little kosher salt and black pepper
Put it all in a blender and blend about 30-45 seconds
It tastes so much better than it looks~~~
Here is the finished salad- Overload!!!
There is actually a generous amount of lettuce under all this. That's a good thing because the lettuce is growing at an amazing rate. The garden will be 4 weeks old tomorrow and this is the 3rd "harvest". The first two had a poor ending. TIP: Don't wash and spin your lettuce until you are ready to use it. You can put it in the fridge, but once you wash it, use it up.
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This was washed and refrigerated overnight, uncovered. My bad. |
******UPDATE 6/11/12
Guess what? You can wash it, dry it however you like, and store it in a plastic bag for days. Who knew? The trick is to cover it. Huh.