Lettuce is best when cleaned right before eating.
To store, keep in bag or veggie container in the frige.
To clean, rip leaves off stem and rinse. To dry, simply pat dry or spin in a salad spinner.
There are so many different salads to eat! The Farabaugh favorites are Taco Salad, Grilled Chicken Salad, and topped with radishes and green onions.
Lettuce Sandwich Spread
8 C lettuce, loosely packed
2 cloves garlic/ 2 garlic scapes
3 T olive oil
1 T balsamic vinegar
1/4 tsp. each salt and pepper
Rinse and thoroughly dry lettuce in salad spinner (or spread leaves on paper towel, roll up, and pat). In food processor, chop garlic. Add lettuce, olive oil, vinegar, and salt and pepper - pulse until leaves are chopped but not liquefied (same consistency as pesto).
This is delicious by itself as a dip with crackers, but it makes a great green sandwich - tomatoes, cheese, and lettuce spread. Add to any sandwich of your choice, even on a burger!
NOTE: For varied flavors, try adding hot peppers, pepper flakes, or herbs (cilantro or basil), capers or olives.