I cannot get over the quality and variety of my new local farmer’s market. The one I used to love in the city paled in comparison to the size and breadth of my current favorite weekend location. We decided to bring the puppy last week. Unfortunately, she got sick in the car on the way there and on the way back, and my poor sister was sitting in the back seat having to deal with it. But, once we got out of the car, everything was fine. Turns out, the puppy doesn’t care a thing about other dogs, but just LOVES it when kids come up and give her attention, which was so adorable to watch.
But I digress. At the farmer’s market was the most beautiful butter lettuce. I love butter lettuce. It has a sharp bite that makes it much more exciting to eat than romaine or iceberg (blegh, I can’t stand iceberg lettuce – totally flavorless!), but not quite as pepper as say arugula. Just enough to give a nice flavor to a pretty leafy green. Mixed with some grilled chicken and a garlicky creamy dressing, this salad was just the refreshing light lunch on a hot-very-much-still-summer day. Some tomato on the side and a little bit of cheese adds the perfect garnish and complements the salad quite nicely.
1/4 lb. grilled chicken per person (I used leftovers from a previous meal), cut into bite-size pieces
1 head butter lettuce, chopped
1 ripe tomato, sliced
4 oz. Vermont sharp cheddar
For the Dressing:
1/2 cup mayonnaise
juice of 1/2 lemon
1/4 cup or so extra virgin olive oil
salt/pepper to taste
1 garlic clove, minced
1 tsp. sugar (or sugar substitute if making this for a diabetic)
1. Prepare the dressing in a small bowl, by whisking mayo and lemon together.
2. Add in olive oil gradually while whisking constantly. Then whisk in the rest of the seasonings.
3. In a large bowl, combine lettuce and grilled chicken, and toss with the dressing.
4. Serve in a bowl with sliced tomato on the side, and top with slices of sharp cheddar. Enjoy!