Tag Archives: leaf lettuce

Berry Beety Salad

Nothing says summer to me as much as blackberries.When I was a kid I would stuff my face with as much as I could find, and wore the scratches and stains with pride. Here in Oregon, it seems they are always growing everywhere, along sides of roads, in fields, in random bunches here and there, in most people’s yards. We are going to have a bumper crop in our backyard this year. I don’t know anyone who actually planted their blackberries, but everyone seems to have some. Although whatever variety of berries in my yard isn’t quite ripe yet (we counted 5 black ones today, but the rest are still green or red), farmer’s market was bursting with them. I picked up some Marion berries (a local variety of blackberry) that tasted just like sunshine.

In my farm box this week there were greens, greens and more greens. I still have some lettuce from last week too, so I’ve committed to eating some sort of lettuce based meal every day this week in hopes of using it all up. Last night I roasted beets (also in my box this week, yay!), made a simple but lovely blackberry vinaigrette and ended up with this beautiful and delicious salad. When salads taste like this it is far from a hardship to eat them every day.

Beets, berries, goat cheese, oh my!

Beets, berries, goat cheese, oh my!

Berry Beety Salad

2-3 cups leaf lettuce
1/2 cup blackberries plus a few for dressing
3-4 beets
1-2 oz. goat cheese
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. dijon mustard
Salt & pepper

Heat oven to 400˚. Place beets on a baking sheet. Drizzle with a bit of olive oil. Bake for 30-40 minutes until a fork goes in easily when you stab them. Let cool. Peel if desired and cut into bite size pieces.

In a small bowl crush a few blackberries with a fork. Add balsamic vinegar, olive oil, dijon and salt & pepper. Whisk together to make dressing.

Pile lettuce on a plate. Top with beets and blackberries. Drizzle with dressing and top with goat cheese. Finish with a few grinds of black pepper. Serves 1-2. I ate all this myself, so multiply recipe accordingly.

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I Grew Something, and Then I Ate It!

My lettuce is growing!  That’s right.  I, the plant killer, have successfully grown something.  Not only that, but I grew enough of it for an actual meal.  If this was a video blog, I would post a clip of my happy dance.  But you’ll just have to use your imagination.

To celebrate our victory, we made salad for dinner.  The star of the dish was, of course, the 5 varieties of leaf and butter lettuce we grew.  Combined with some grapefruit and toasted nuts and chickpeas, it was a fresh, summery treat.  You can section fresh grapefruit if you have the time, but I was in the mood for something quick and easy, so I bought sectioned grapefruit (packed in its own juice) in the produce section.

Toasted Walnut and Grapefruit Salad with Roasted Chickpeas

Toasted Walnut & Grapefruit Salad

6-8 cups mixed leaf  and/or butter lettuces
1 26-oz jar unsweetened ruby red grapefruit sections (reserve the juice)
2 tsp. olive oil
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup coarsely chopped walnuts, toasted
1 can chickpeas, roasted

Combine 1/4 cup grapefruit juice from the jar with the olive oil, honey, salt & pepper.  Whisk or shake in a jar until combined.  In a bowl gently toss the grapefruit sections with the lettuce.  To toast walnuts, bake in the oven for 5-10 minutes at 375˚.  For roasted chickpeas, see my recipe here.  Top lettuce and grapefruit mixture with toasted walnuts and chickpeas.  Drizzle with dressing and enjoy.

Roasted chickpeas. Great on the salad, or on the side. Or both!

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