Butter Salad

I want to wrap up my week of simple recipes today. I waffled on about how lots of the best things in life are simple, gave you some recipes that were simple to prepare and generally was quite simple myself.

I traded some correspondence with a good friend in the Bay Area this weekend. He and his wife live in a wonderful old restored arts and crafts house in the east bay. They have quite a substantial garden. I am always envious of their sustenance. Because of their climate, they grow both a winter and summer garden. Currently, they are harvesting kale, chard, broccoli, peas and lettuce.

Growing a garden is so simple. Think about planting one this spring. There are several books and web sites that can help you along the way. You will not regret it. Regardless of your location, or the amount of space you have, you can grow delicious, nutritious vegetables, fruits and herbs. Even if you live in an apartment, you can grow herbs in a window box. Take a little bit of time and figure it out. Try to not use any chemicals and buy your seeds or seedlings from a reputable dealer. My friends George and Cindy have a great mail order business called The Tasteful Garden. Check them out. They have everything that you will need and lots of great information to help you get started.

I have a great friend who always serves fantastic meals to his guests. He has a massive garden and there is always something on the table from it. Most of my favorite meals at his house usually end with a simple salad. He is Italian, and in the great tradition of my favorite culinary  country, he serves the salad last. Nearly every meal I have had with him ends with simple greens, dressed well. Butter lettuce is one of the best.

Serve this after a hearty pasta or a lamb shank. Look later this week for a great lamb shank recipe.


  • 1 Head of Butter Lettuce
  • Olive Oil
  • Champagne Vinegar
  • 1 Shallot, minced
  • Salt and Pepper


  • Chef’s Knife
  • Whisk
  1. Wash and pat dry the lettuce leaves.
  2. Tear them into bite sized pieces.
  3. In a separate container, mix two parts olive oil to one part vinegar. Use just enough to make the shallots thin out. A chef once told me that you can never make too much sauce or salad dressing.
  4. Add a little salt and pepper and whisk together until emulsified.
  5. Lightly salt the leaves.
  6. Lightly coat with dressing, toss with your clean hands and serve at once.


On this Date:  Born, Rudolf Steiner, 1861 – Father of Bio Dynamics


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