Gardening is about nothing if not patience. Slow to the pace of nature’s steady growth, unfurling of tiny leaves, seasonal daylight changes and sudden rain, and you see some pretty amazing things.
In March I blogged about lettuce, anticipating the day when we’d be eating fresh salads out of our garden. A few months passed, and the day has arrived! Good things come to she who waits…
Our lettuce patch is exceeding my wildest dreams! This weekend we had grilled barbeque chicken, habanero cornbread muffins (from last fall’s bumper habanero crop, which lurks in our freezer ready to add heat to any dish) and this wonderfully simple salad. Recipe follows, if you can call it a recipe…
Simple green salad
Fresh lettuce or greens, washed, dried and torn into bite-size pieces
Extra virgin olive oil
Salt and fresh ground black pepper
Combine greens and carrots. Drizzle ~1 tsp. of olive oil over salad and hand-toss to coat. Add more olive oil and a few squeezes of lemon juice; toss again. Season with salt and pepper.