When I was growing up there were 2 kinds of salads served in summer as side dishes.
My mother grew ‘Black-Seeded Simpson’, which is a leaf lettuce (rather than a head lettuce). She always served it with a dressing she made with cider vinegar, sugar and cream.
She added a spoonful of minced onion and that was the salad.
I hated it.
When I visited my cousin ‘in the city’ the salad was totally different. It was made with purchased Iceberg lettuce and purchased French dressing.
She added cherry tomatoes and sprinkled it with Parmesan cheese from the green can.
I loved it.
My tastes have changed…. Given the choice now I think I would take my mother’s – but without the onions.
However, there are a lot more interesting things to top a salad with.
Happy Salad Season !Print
Lettuce with Goat Cheese, Walnuts
A simple salad that works well for a starter or side dish
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: First Course
- 3oz (90gr) aged goat cheese, with white rind, sliced
- 1/4 cup (1oz, 30gr) walnuts
- 2 tsp olive oil
- 2 tsp soy sauce
- 1/2 cup (3oz, 90gr) cherry tomatoes, quartered
- 1/4 cup olives, any color or flavor
- Lettuce for 2 small salads
- Tarragon Vinaigrette:
- 2 tbs salad olive oil
- 1 tbs white wine vinegar
- 2 tsp Dijon-style mustard
- 2 tsp lemon juice
- 1 tsp fresh tarragon
- 2 tsp snipped chives
- Tarragon Vinaigrette:
- In small bowl whisk vinegar, mustard and lemon juice.
- Slowly whisk in olive oil.
- When incorporated add herbs and whisk to combine.
- Heat oil and soy sauce in a small skillet
- Add walnuts and sauté about 5 minutes, util hot and starting to brown.
- Prepare lettuce and put into a medium bowl.
- Add vinaigrette and toss (using tongs) to combine.
- Arrange on 2 dinner plates.
- Top with goat cheese, tomatoes, olives and walnuts. Serve.
Substitute half the amount of dried herbs for the fresh in the recipe.
Keywords: first course salad, starter, small salad
We have 2 types of slugs here.
Actually, I’m sure we have many more than 2, but I have no desire to become a slug expert…. And 2 is sufficient to tell my story.
We have the big, copper-brown colored slug that I see in the grass on wet mornings and after rains.
Hmmmm…. I think I have a photo:
Right – a slug climbing over a snail that happened to be in it’s path. They are quite rude.
I have seen them as long as 8″ when stretched out.
I have never seen them in my potager.
The slugs in my potager are much smaller, 2″ long at best, and gray.
Slugs love lettuce – and basil and just about any new leaf of anything they can find.
I planted lettuce sets this spring. They were all head lettuce, but loose leaf varieties rather than tight heads like Iceberg.
The slugs love them.
Fortunately, they don’t really eat a lot but it’s always interesting to wash the lettuce.
I do so very carefully.
I had been ending up with 5 or 6 in the sink every time I wash a head of lettuce.
Then we had an all day rain….
I found one of the big copper slugs in the lettuce I picked for dinner. Thankfully, I was still at the compost bin, tearing off the bad leaves so he was encouraged to drop off (or drop in…).
After washing the head I counted 12 gray slugs, of various sizes, all trying frantically trying to climb out of the sink.
They can move pretty fast when they want to….. And leave their lovely slime trails.
They joined the big one in the compost.
Someone asked me the other day if we ate organic vegetables.
I just laughed…..