“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Tuesday, 23 June 2009
One thing that I really like about these warmer months is salad. I just love salad. I could eat it for every meal . . . yes, even breakfast.
One of my favourite lettuces is Little Gem lettuce. It has a really gutsy flavour and a wonderfully crisp texture. I think it is a variety of miniature Romaine lettuce, but with leaves that are a bit more tender, and flavourful. It is perfect served with a strong flavoured dressing, and is even delicious braised.
This is one of my favourite ways to serve it . . . I could eat a whole plate of this and nothing else and be perfectly happy doing so.
*Little Gems With a Blue Cheese Dressing*
This is one of my favourite salads. Simple ingredients, complex flavours. It all adds up to a truly delicious salad. Just perfect for these warmer days.
2 TBS cider vinegar
2 TBS heavy cream
3 1/2 ounces extra virgin olive oil
2 ounces blue cheese
(I like to use either Cashel Blue or Stilton)
2 fat little gem lettuces
2 spring onions, thinly sliced on the diagonal
1 TBS sugar
sea salt and freshly ground black pepper to taste
Whisk the vinegar and cream together with a little seasoning. Whisk in the sugar until it dissolves. Gradually whisk in the olive oil. Fold in the cheese.
Wash the lettuces and dry them really well. Cut the lettuces into wedges lengthwise and fan them out on 4 chilled salad plates. Drizzle over the dressing, dividing it equally amongst the salads. Sprinkle evenly with the spring onions.
Note - I sometimes like to add some chopped radish, especially when I have fresh ones from my garden like right now.