This is our lettuce patch in the garden, the picture was taken in July. My husband has 3 beds of lettuces growing.He plants lettuce in the spring and it is still growing, although scarce and rangy this time of the year. Since I am following Jamie Oliver's wonderful cookbook as it relates to seasons in the garden ( and for those of you who frequent Farmer's Markets this would be the same) I decided to try out this recipe with some of our remaining lettuces. I harvested quite a bit of lettuce and washed and dried each leaf. I did munch on a lot of the lettuces as I was preparing this dish and they are oh, so good all by themselves and without any additions or adornments!
My husband was away on business when I made this so I set a little tray for my dinner and added some chicken breast drizzled in *Mary's Cranberry Dressing. ( click* to view recipe).
Cheese and Onion Salad With Creamy Herb Dressing ( EASY!)
- 8 small shallots, peeled and finely sliced
- sea salt and freshly ground pepper
- white wine vinegar
- 1 romaine or cos lettuce ( I used ours from the garden)
- 1 Boston or Bibb lettuce, outer leaves removed, washed and spun dry, leaves separated ( we actually had some of this lettuce in our garden too)
- 4 large handfuls of mixed salad leaves ( such as arugula, oak leaf and a little dandelion) washed and spun dry, leaves separated ( picked from our garden)
- 4 ounces Roquefort cheese., crumbled
- a good handful of walnuts, toasted and crumbled
- optional: a small handful of chive or allium flowers
Jamie Oliver introduces this easy recipe by saying ," Have a go at this recipe, even if you don't particularly like onions in salads, as they're quite mild. You can use sweet red onions instead of shallots if you like. And feel free to use any interesting mixed salad leaves.
"Place the shallots in a small bowl with a generous pinch of salt and pour over just enough white wine vinegar to cover. You'll pour away the excess salt and vinegar once the onions are pickled, so don't worry if you think it's a bit much! Scrunch everything together with your hands and leave to marinate for at least 10 minutes.
To make the dressing you'll need: extra virgin olive oil, 2 Tablespoons Creme Fraiche, 1 Tablespoon red wine vinegar . Mix 4 tablespoons of olive oil with the creme fraiche ( see note below) and the red wine vinegar . Whisk everything together and season to taste.
Squeeze the shallots hard with your hands and drain. Place the salad leaves on a plate. From a height , sprinkle over the shallots and the crumbled Roquefort. Scatter over the crumbled walnuts-it's really nice if they're still a bit warm from being toasted. I like to drizzle over the dressing at the table. Finish by throwing some torn up chive or allium flowers if you have them."
This salad was delicious, I might bring it to our potluck and add pasta to it to make it a filling meal all on its' own!
