3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings

Lettuce Sauce

1 egg yolk
1 small head of Boston Bibb lettuce torn into 2 inch pieces
Juice of one lemon
1T chopped parsley
1T chopped shallot
½ C olive oil or other vegetable based oil
Salt & Pepper to taste


  1. In the work bowl of your food processor combine egg yolk, lettuce, juice of lemon, parsley and shallot. Process until smooth. While machine is still running slowly add oil. It will thicken and emulsify. Add salt and pepper let chill until you are ready to use.
  2. Can be served over sautéed veggies, on hamburgers, pasta, under grilled seafood or chicken, spring lamb, and more.

Kilt Lettuce

6 handfuls lettuce leaf (any kind will do)
2 green onions (or ramps)
6 pieces bacon
4 T cider vinegar
2 teaspoon sugar
Salt & Pepper


  1. Wash lettuce and dry well. Slice green onion thinly and add to lettuce.
  2. Render bacon in a cast iron skillet. After bacon has been rendered, remove with a slotted spoon and chop. Add sugar and vinegar to the fat in the frying pan. Turn the heat up to get the sauce very hot. Pour over the lettuce and onion mixture which will cause them to wilt.
  3. Garnish with chopped bacon and serve.

Lettuce smoothie

2 Cups lettuce
1 cup spinach
¾ seasonal fruit- peaches, strawberries, blackberries, blueberries
2 cup buttermilk
2T honey


  1. Add all ingredients to food processor and process for two minutes.

Roasted Spring Onion and Mustard Vinaigrette

2 each roasted spring onions, and chopped
3T whole grain mustard
½ cup cider vinegar
2T honey
1T chopped parsley
1 ½ cup oil
Salt and Pepper to taste


  1. Toss onions with salt and pepper and 1 tablespoon oil, roast in a 375°F until golden brown (about 8-10 minutes). Remove onions from oven and chop. Add mustard, cider vinegar, honey, and chopped parsley to a mixing bowl and whisk.
  2. While whisking, slowly add vegetable oil to bowl. When the mixture has been emulsified, season with salt and pepper and fold in chopped, roasted onions.

Green Goddess Yogurt Dressing

2 T of each chopped basil, chives, and parsley
2 teaspoon of chopped tarragon
1T raspberry vinegar
1 anchovy filet
1 C fresh yogurt


  1. Add all ingredients to a mixing bowl and whisk.
  2. Use with crudité or as a salad dressing.

Buttermilk Feta Dressing

½ Cup buttermilk
1t cider vinegar
½ Cup goat’s milk feta
1 Cup homemade mayo
2T minced chives
Salt & Pepper


  1. Add ingredients to bowl and whisk.
  2. Can be used with roasted fish or a wedge salad.