Every Saturday, I buy three or four heads, and come home and wash, de-slug, and spin the tender leaves. Every weekday at lunchtime, I haul out the salad spinner and fill a small serving bowl with lettuce before contemplating my next toppings. I've let the farmers' market offerings guide my toppings, which means I've been incorporating strawberries, cherries, sugar snap peas, scallions, carrots, and radishes into the salads. I've added avocado, various cheeses, pecans, chickpeas, and/or pan fried tofu for protein and complexity.
|vinaigrette fixins from Michigan, Italy, and Wisconsin|
Strawberry-Avocado-Carrot-Cucumber-Sugar Snap Pea-Scallion-Pecan-Bel Gioso Four Cheese Blend with Raspberry Balsamic Vinaigrette
[no photo of this one. sorry!]
Cherry-Avocado-Feta-Pecan-Carrot-Scallion-Chickpea with Cherry Balsamic Vinaigrette
|Juicy Michigan cherries are the star of this salad.|