Wilted Lettuce Salad

6 slices bacon
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)

Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.

Kohlrabi Salad

3 medium kohlrabi
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce

Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.

Snap Pea Salad

2 cups torn romaine lettuce

1 1/2 cups thnly sliced bok choy leaves and stems

1 1/2 cups sugar snap peas, stringed

1/2 cup thinly sliced red onion

1/2 cup feta or blue cheese, crumbled (or our goat cheese!)

1/3 cup olive oil

3 tbsp white wine vinegar

1 tbsp lemon juice

1/4 tsp hot pepper sauce

1/4 tsp salt



1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix

2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.

3. Pour dressing over salad. Toss and serve immediately

Mexican Chopped Salad with Honey-Lime Dresssing

From SELF, July 2003

Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Layered Salad with Roasted Garlic Dressing

2 large heads of garlic
2 tsp extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsley chopped basil
2 large heads of Romaine lettuce, cut into bite-sized pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-15 1/2 oz can garbanzo beans (chickpeas), rinsed, drained
1/2 cup pitted coarsely chopped kalamata olives
12 oz grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8 inch rounds (about 2 cups)

Preperation:

Preheat oven to 400F. Cut off top 1/2 inch from galic heads. Place garlic heads in foli, cut sides up. drizzle each with 1 tsp olive oil. Enclose garlic heads in foil. Roast until soft, about 1 hour. Unwrap;cool. Squeeze galic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbonzo beans, olives and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour.

Can be made 8 hours ahead. Just before serving, toss salad.

Braised Lettuce

Cook, uncovered, in a large skillet wit a lid over low heat for 10 minutes:
1 thick slice bacon, finely diced or 2 tsp olive oil
3/4 cup diced onions
3/4 cup diced carrots

Meanwhile, drop into a large pot of boiling water and cook for 2 minutes:
2 pr 3 large heads lettuce, washed and outer leaves removed. Drain, then cut lengthwise in half. Set the lettuces cut side down over the vegetables and add enough water to come slightly less than halfway up the sides. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. remove the lettuce with a slotted spoon to a warmed platter. Keep warm. remove the lid and reduce the liquid over high heat to a syrupy sauce. serve immediately.