Fire Lettuce Salad with Dilly Dressing
The dressing is also delicious as a dip for vegetables. If it is too thick for your taste, thin with a bit of milk or more lemon juice.
One head fire lettuce, washed, spun dry, and chopped
1/2 cup mayonnaise
1/4 cup Greek style yogurt or sour cream
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 cup finely chopped dill
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
1. Put the lettuce into a bowl, and set aside.
2. In a small bowl, whisk together the remaining ingredients, seasoning with salt after blending.
3. Pour some of the dressing over the salad and toss.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Recipe by: Chef Julie Darling of Just Call Us Catering
Chopped Romaine Lettuce
Chopped mixed greens
Satsuma Tangerines peeled and membranes removed
Gorgonzola, Bleu or Feta cheese
Meyer Lemon Vinaigrette
- 1 cup sugar
- 1/4 cup water
- 1 1/2 cups slivered almonds, toasted
Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
Meyer Lemon Vinaigrette
For lemon oil
- 2 cups canola oil
- 2 large (2- by 1/2-inch) strips Meyer lemon peel (from 1/2 medium lemon)
- 10 sprigs lemon thyme, left whole
- 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped
- ¼ cup freshly squeezed meyer lemon juice (from 1 1/2 medium meyer lemons)
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup lemon Oil
- ½ cup extra-virgin olive oil
Make lemon oil
In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
Add all your greens, almonds, cheese & satsumas together in a bowl, add dressing & enjoy!
Read Featured Chef Julie Darling’s interview here.