The green whorls of lettuce seem to grow differently for each plant – each one as unique as a fingerprint. The butter leaf lettuce is flourishing and we’re eating lots of wonderful salads to keep up. This summery salad is simple to put together, and the sweet and tangy rice wine vinaigrette makes the dish delectable.
Pick and rinse about eight leaves of butter leaf lettuce.
Grill two small yellow summer squashes. Slice them lengthwise, about 1/4″ thick, paint with olive oil and grill over medium high heat until done, flipping once.
Chop 1 tomato, 1/2 red bell pepper, 1/2 cucumber, 1/4 white onion, 1 cup of fresh basil, 1/2 cup of fresh parsley. Toss together in a bowl.
Make vinaigrette. Mix together 2 T canola oil, 2 T rice vinegar, 1 minced garlic clove and salt and pepper.
Tear the butter leaf lettuce and divide between two plates. Layer the chopped vegetables on top. Sprinkle the vinaigrette over that. Top with crumbled goat cheese.
- 1 tomato
- 1/2 red bell pepper
- 1/2 cucumber
- 1/4 white onion
- 1 cup of fresh basil
- 1/2 cup of fresh parsley
- 2 T canola oil
- 2 T rice vinegar
- 1 minced garlic clove
- salt and pepper
- 1/4 cup goat cheese
- Buckwheat Soba Noodle Salad with Summer Vegetables and Prawns (seattlefoodshed.wordpress.com)
- Heirloom Tomato Salad with Anchovy Vinaigrette (thebittenword.com)