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Perfect Salad: serves 4
from Ruffage

4 oz lettuce mix
4 oz arugula
1/4 cup your favorite strong vinegar (sherry, apple cider, red wine, etc.)
1/4 cup olive oil
salt and freshly ground black pepper
1/2 cup garlic bread crumbs
edible flowers, microgreens, and/or herbs

1) Wash and dry greens. If using heads, give a rough chopping to the leaves to make them manageable but leave them large.
2) Combine the vinegar, olive oil, and salt in a mason jar and shake to mix.
3) In a large bowl, combine the greens and dress lightly with the vinaigrette and several grinds of black pepper. Taste and adjust the seasoning and amount of dressing.
4) Transfer the salad to a serving platter and sprinkle with bread crumbs. Top with additions and serve immediately.
5) Extra vinaigrette may be stored in a jar in the fridge or on the counter.

Charred Romaine w/Hard-Boiled Egg, Anchovy Vinaigrette & Garlic Bread Crumbs: serves 2-4
from Ruffage

2 hard-boiled eggs, peeled
1/2 cup anchovy vinaigrette (see recipe-within-a-recipe below)
3 chives or scallions, minced
1 head romaine, cut into halves or quarters with core intact, rinsed and dried
olive oil
1/4 cup garlic bread crumbs

        To make the anchovy vinaigrette:

        2 garlic cloves, minced
        1 small onion or shallot, minced
        4 anchovy fillets, roughly chopped
        2 tbsp any vinegar except balsamic
        1/4 cup olive oil
        1/4 tsp salt

        Whisk all ingredients together. This dressing will be chunky, but can be blended if you prefer it smooth.

To make the romaine:

1) Grate the eggs on the largest tooth side of a box grater and add to the vinaigrette along with the scallions. Lightly drizzle the dried lettuce with olive oil and sprinkle with salt. Grill until the outside leaves are charred and the core a bit tender.
2) Spoon the chunky vinaigrette over the grilled lettuce. Sprinkle with bread crumbs and serve.

Blooming Bibb Lettuce Salad: Serves 4
from Food and Wine, May 2012

1/4 balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon oregano, finely chopped
3/4 cup olive oil
4 paste tomatoes (or any tomato for that matter), finely diced
Salt and pepper
Bibb lettuce, separated into leaves

1) In a bowl, whisk balsamic vinegar, red wine vinegar and oregano.
2) Gradually whisk in olive oil.
3) Stir in the tomatoes and season to taste with salt and pepper; let stand 30 minutes.
4) Stack lettuce leaves on serving plates, using the largest leaves on the bottom and the smallest on top.
5) Drizzle with dressing distributing the tomatoes among the leaves.

Spring Strawberry Poppy Seed Salad: Serves 4 

1 head of lettuce, rinsed
Mixed greens
strawberries, sliced
almonds, chopped
1/2 cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

1) In a large bowl, mix the lettuce, strawberries, and almonds. 
2) In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Honey Mustard Dressing: Makes 1 cup 

1 Tablespoon Honey
2 Tablespoons Mustard
3/4 Cup Plain Yogurt
Greens and Lettuce

1) Mix together first 3 ingredients with a spoon
2) Add water until the taste meets your preference. More water means a more mild taste.

Lettuce Wraps

1 Tablespoon oil
1/2 cup kohlrabi, chopped
1/2 Tablespoon ginger, minced
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 Cup shredded carrots
1/4 Cup scallions, chopped
6 Lettuce leaves
sliced almonds, optional

1) Cook kohlrabi in oil in large skillet with ginger; 4-6 minutes
2) In small bowl whisk together vinegar, soy sauce, garlic, red pepper and another tablespoon of oil.
3) Stir in carrots, onions and kohlrabi mixture into bowl.
4) Spoon into lettuce leaves; sprinkle with almonds.

Stir-Fried Lettuce with Shiitake Mushrooms: Serves 4 as a side
From Edible Grand Traverse

1 Tablespoon rice wine or dry sherry
1 Tablespoon Chicken Broth
2 teaspoons Soy Sauce
½ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon ground pepper
2 tablespoons peanut or vegetable oil
2 tablespoons ginger, minced
1 medium head romaine, cut crosswise into 1 inch size pieces (about 1 lb)
4 ounces fresh shiitake mushrooms, stemmed and thinly sliced

1) In a small bowl, combine rice wine, broth and soy sauce.
2) In a separate bowl, combine salt, sugar and pepper
3) Heat a 14 inch flat-bottomed wok over high heat until a bead of water vaporizes in 1 to 2 seconds in the pan.
4) Swirl in the oil, add ginger and stir fry 10 seconds.
5) Add lettuce and mushrooms, sprinkle in salt mixture and stir fry 1 minute or until lettuce begins to wilt.
6) Swirl the rice wine mixture into the wok and stir-fry 1 minute or until the lettuce is crisp-tender and the mushrooms are just cooked.

Romaine Wedges with Blue Cheese Vinaigrette: Serves 4
From Bon Appetit, 2008

1/2 cup olive oil
3 tablespoons white balsamic vinegar (you can use regular balsamic vinegar or white wine vinegar instead)
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup (about 4 ounces) crumbled blue cheese
2 small hearts of romaine, halved lengthwise
1/2 small red onion, thinly sliced (sub scallions if you need to)

1) Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces.
2) Season with salt and generous amount of ground pepper.
3) Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.
***Change it up! If you are grilling, toss romaine wedge with olive oil and sprinkle with salt and pepper. Grill until cut sides are lightly charred

Apple, Pecan, and Blue Cheese Salad with Dried Cherries: Serves 8
From The Pioneer Woman Cooks

12 ounces, weight Salad Greens (spring Mix)
2 whole Apples, Cored And Sliced Very Thin
1/2 cup Pecan Halves
1/4 cup Dried Cherries
6 ounces, weight Blue Cheese, Cut Into Chunks
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon Maple Syrup (more To Taste)
1 teaspoon Apple Cider Vinegar (more To Taste)
1/4 cup Olive Oil
Salt And Pepper, to taste

1) Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
2) In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. 
3) Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste. 

Yeah, yeah, everyone knows what to do with lettuce...I'm not so sure. There are so many different kinds of lettuce and the farm grows a variety. Some are sweeter and some are more bitter. The heat of the season helps dictate the flavor, too. Of course the lettuces with more color are the ones with more vitamins and micro-nutrients (as opposed to the whitish-lightest greenish colored lettuces)

QUICK IDEAS: experiment with your own salad dressings and just keep them in a jar in your fridge to use as you need (it will taste way better than anything you buy from the store!)