The temperatures are starting to warm up which means many of my lettuces need to be harvest for the best flavor. I was thrilled to find this recipe because it uses the bibb lettuce variety which is like my buttercrunch variety. The buttercrunch is an All American Selection Winner plant that taste great when the summer heat sets in but I’ve got new summer herbs and flowers to put in these window boxes.
Lettuce … Time for a salad dressing share so stop by my site! https://t.co/BH9SRYMeDp #salad #recipe #windowbox https://t.co/9EO8oZKlAo
— GardenChat w/ Bren (@BG_garden) May 26, 2016
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Ingredients
- 2 cups Croutons
- 1 clove garlic, halved
- 4 cups torn romaine lettuce
- 4 cups torn Bibb lettuce
- 8 anchovy fillets, chopped
- 1/4 cup Gaea Kalamata Greek Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 egg
- 1/2 cup grated Parmesan cheese
Instructions
- 2 cups Croutons
- 1 clove garlic, halved
- 4 cups torn romaine lettuce
- 4 cups torn Bibb lettuce
- 8 anchovy fillets, chopped
- 1/4 cup Gaea Kalamata Greek Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 egg
- 1/2 cup grated Parmesan cheese
Recipe and image credit: Gaeaus.com
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I walked out to take a quick video of my lettuce and found myself sharing an entire album on Google : https://goo.gl/photos/zzE4FRfgcQyMeLXQ9