The consistent rain lately has not been all bad, bringing with it some of the best salad weather ever. Greens are happy, tender and sweet, and their gorgeous variety of textures and colors ensures that salad will never be boring! This week, we are delighted to share the “Nancy” butterhead bibb. The butterhead has thick, buttery-soft leaves that are super tender, yet strong enough to make a salad wrap. Enjoy this week’s bounty (and try to stay dry).
In your share;
“Nancy” Butterhead Bibb Lettuce
“Blizzard” Snow Peas
Red Lettuce OR Kale
Featured Herbs: Cilantro & Basil
NAPA CABBAGE SLAW
3 tablespoons rice vinegar
2 tablespoons Asian chili oil (or other oil like sesame)
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper
Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld. (Recipe courtesy of Bobby Flay, 2007)
Salt to taste
- Put garlic scapes, basil and lemon juice in food processor with steel blade and process until scapes are very finely chopped. With Food processor running, add oil through the feed tube and process 2-3 minutes.
- Remove lid, add nuts and or ½ cheese and process 2 minutes, then add rest of cheese and process 2-3 minutes more.
- Serve with pasta, toss on potatoes or as a spread for crostini or as a condiment for grilled meat or fish.