Lettuce Lessons

With the all-too-frequent packaged lettuces scares lately, I’ve made some changes.

In my book I advised vigilant shopping when buying packaged lettuce such as, make sure the expiration date is at least five days from purchase, and to not wait that long and use it within 1-3 days of purchase.

Sometimes you can simply see the lettuce turning dark in a bag that says it has several days of use left. Use your eyes. They don’t lie.

Now I only buy unpackaged lettuce, even if there are no dates stamped on the leaves—with one exception, arugula. I don’t know where to find fresh arugula when my farmer’s market doesn’t sell it. I like to mix arugula in with other kinds of greens and for a favorite side dish, a watermelon-arugula-toasted pine nuts-feta cheese crumbles-herb salad. I can’t remember the last time I bought iceberg—too many other interesting flavors and colors. Iceberg is the white bread of lettuces.

The lettuces we buy are washed, spun, and laid out on paper towels to dry. After an hour I use more paper towels to soak up any obvious moisture, layer them between more paper towels, roll up, bag and finally store in the refrigerator. Still, we use or toss the lettuce within five days. Costco is going to name a store after me for my multiple uses of their Kirkland paper towel brand.

Lately I have added Caesar Salad to the menu options, and made-from-scratch dressing. Instead of croutons I make my killer onions rings, quarter them and mix as the final step. None of that canned French’s French Fried Onions for me*. Romaine never tasted so good.

PJ is not a big fan of spinach. We are still on speaking terms. But she is fine with a recipe for a spinach and pine nut pesto that we use to coat skinless chicken breasts. We bake them first.

So, if you ever let us entertain you, be assured we are looking out for you when we serve a salad.

*You won’t be thrown into the C.I.A (Culinary Institute of America) jail if you cheat and use the canned version.

Pesto Me

In a November 2009 blog about turkey salad pesto sandwiches I gave you the basic recipe for fresh pesto. I once bought some pesto in jar at my supermarket—never again. Whatever preservatives they add alters the flavor too much. Besides, pesto is so easy to make.

Last night I prepared some lamb shoulder chops and served them with mint-basil pesto. Basically, instead of two cups of basil you use one cup each of basil and mint leaves, toasted walnuts instead of pine nuts, add 2 tablespoons of lemon juice, and reduce the parmesan portion to 3-4 tablespoons. This could be served with any cut of lamb.

Tonight I am preparing chicken breasts and topping them with spinach and pine nut pesto. Instead of basil I will use 2 cups of spinach leaves, pine nuts, 2 tablespoons lemon juice, 1-2 teaspoons of grated lemon peel, and a third cup of parmesan. I’ll leave out the garlic.

Another variation for lamb is walnut and mint pesto with one cup of mint leaves and one cup of parsley leaves, walnuts, lemon juice, and garlic.

I haven’t tried this next one yet but will soon—2 cups basil leaves, 1 cup parsley, 1 tablespoon each of fresh thyme, rosemary and tarragon, ¼ cup of walnuts, and garlic.

All of these pesto recipes use about 1 teaspoon of salt, ½ teaspoon of pepper, and a third to ½ cup of olive oil.

You simply put all of the ingredients (except the oil) into a food processor, turn it on and slowly add the olive oil. Voila, fresh pesto. Pesto can be made ahead and stored in the refrigerator. To keep the pesto from turning a dark green, tear off a small piece of cling wrap and press it down directly over the pesto. It will keep its fresh green tint. I don’t like using cling wrap since it clings to everything before it submits to covering a container. Cling wrap is an emotional dwarf.

The basic pesto recipe is a great sandwich spread. Substitute for mayo—if you’re being good. I cheat and put pesto on one slice and mayo on the other.