Times have changed and so has my affinity for good exciting salads. I have to admit something, in my quest for the perfect salad, I’ve become a bit of a lettuce snob. Yup I said it. I love experimenting with all types of ingredients in my salads but lets face it …a good salad starts with good lettuce, and there are plenty to choose from.

There are “Butterheads” like Bibb and Boston. These are softer varieties of leaves that I like to pair with a dressing like ranch or buttermilk. Mache, mesclun (mixed) and mizuna (mustard greens) I find go nicely with all types of fun vinaigrettes like raspberry poppy seed, or good balsamic.

From the “Crisphead” family there is of course Roman hearts. And there is nothing better than an old school Cesar salad (and kids can’t get enough of them!) with crunchy croutons, cheesy Caesar dressing and real anchovies!

I’m fond of mixing my greens. Arugula and watercress (both have a nice peppery taste ) add a little flare to your everyday lettuce varieties. Or try filling endive spears with smoked trout or lemon cream cheese and salmon roe! I make an olives, pine nuts, sundried tomatoes and cream cheese mix with garlic, red pepper flakes and basil that’s tasty. Best part is your party guests will think you started a catering company on the side! There are so many filling options. It makes a nice fresh appetizer (which looks fancy but it’s super easy!)

But you can’t go wrong with an old school spinach salad –warm or cold. Bacon, mushrooms, red onion, spinach dressing… always so lovely!

This time of year, it’s easy to get creative with your salads and try all sorts of lettuce types from your local farmer’s market or grocery stores. You can even grow it in your garden. (I’m still working on that-keep you posted). And since you’ll be outside grilling anyway, throw an extra chicken or shrimp skewer while you’re cooking tonight’s dinner – you’ll have leftovers the next day to top off your salad and make tomorrow night’s meal in a flash!

Now, just so you know, I still have a soft spot in my heart for good old iceberg lettuce. I make an iceberg wedge salad with chopped eggs, bacon, diced red onion, and lots of cracked pepper and topped with either blue cheese, thousand island, or ranch dressing- depending on my mood! Ya see, you can never really take the iceberg outta the girl!

Tell me your fav lettuce and salad recipes! I read them all…
Till next time,
Jack