SALAD, with no lettuce

We are approaching a time period when our lettuce and mesclun supply may be a bit short.  I just didn't plant enough often enough!  Never fear, there is more lettuce growing in the garden; we just have to wait for it.  And in the meantime, there are plenty of lovely salads that focus on other greens.  Here's a few of our favorites.

Lacinato or Toscano Kale

Fantastic salad made by my friend Kendahl:
Lacinato Kale and Ricotta Salata Salad

Yield: Makes 6 servings

3/4 to 1 pound lacinato kale or regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons olive oil
2 ounces coarsely grated ricotta salata (1 cup)

Cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

OR MY SIMPLIFIED VERSION:

Kale Salad

1 bunch kale, finely sliced.  (Toscano is esp. good)
feta cheese
chopped red onion, scallions, shallots, etc.
lemon juice
olive oil
ground pepper

Mix.
Easy to increase as well.


A family favorite from our friends Tom and Connie:
California Salad Bowl


Ritchie's Antipasto:

A delicious and highly loaded antipasto we made in 2013.

Another one!  Also yum.

Ritchie's Antipasto:

Finely chop chicory (escarole, endive frisee, cutting chicory, etc.) or a blend of chicory and romaine lettuce.
Season with salt, pepper, olive oil, and wine vinegar.  Add chopped garlic or onion, if you like.
Let the greens sit for several hours to blend flavors and wilt.
Spread greens on a big platter and decorate with your favorite antipasto ingredients, such as: tuna, pickled peppers, roasted red peppers, mozzarella, provolone, olives, tomatoes, prosciutto, ham, artichoke hearts, salami, marinated mushrooms, red or sweet onions, ETC.
If you are artistically inclined, think of the greens as a background color and make a beautiful arrangement, like Ritchie does!

Ritchie's Antipasto

Later in the season you might like:
Three Week Cole Slaw
Carrot-Cabbage Salad
Daikon and Carrot Salad
I'll post these recipes at a later date.

Do you have favorite salads that don't use lettuce?  Please share in the comments below or on our Facebook page.

Kohlrabi Slaw AKA Kohl-slawbi

A yummy salad idea from one of our farm members.

Kohlrabi Slaw

Julienne a peeled kohlrabi with thinly sliced red cabbage and one apple.
Toss with:
2 Tbsp mayonnaise, 1 Tbsp sour cream, splash of rice vinegar, salt/pepper, 1 diced jalapeno, handful of chopped cilantro and crushed peanuts.

Kohl-slawbi!

2016 Updated Version:

Kohl-slawbi

Cut thicker outside skin off kohlrabi and then use vegie peeler to remove remaining green or purple skin down to lighter inside

Cut in thin julienne strips (a mandoline is great for this chore)

Peel and julienne radishes, turnips, carrots, beets, any other hard vegie you'd like...

Add in 1/4-1/2 cup each of mayonnaise and plain yogurt (more or less depending on desired coverage)

Throw in 1/2 cup golden raisins (or nuts or other dried fruit?)

Season with salt/pepper

A dash of rice vinegar 

A squeeze of lemon juice

Stir well, refrigerate for a few hours or overnight, then serve.