One day about a month or so ago, shortly after returning from the farmer's market, Haley began taking apart a beautiful head of butter lettuce (a.k.a. "Boston Bibb") from Three Springs Farm. As she was breaking off the individual leaves one-by-one from the bottom of the stalk up I happened to glance over. As an idea quickly popped into my head I yelled for her to stop. What I saw reminded me of one of the giant cowboy-cut rib-eye steaks with the bright white bone jutting out from the meat. The stalk represented the inedible bone and the remainder of the head the meat. It dawned on me that this could be a really playful take on a classic salad that actually made sense. A sort of "reconstructed" version of a very familiar dish. And so was born the "Salad Chop".
I made the vinaigrette by blending together some white balsamic vinegar with creme fraiche, salt, pepper and sugar. I dipped the lettuce in the vinaigrette and seasoned it with salt and pepper. I crumbled some blue cheese and homemade bacon on top and called it a day.
Product:
Butter Head Lettuce - Three Springs
Cherry Wood Smoked Bacon
I made the vinaigrette by blending together some white balsamic vinegar with creme fraiche, salt, pepper and sugar. I dipped the lettuce in the vinaigrette and seasoned it with salt and pepper. I crumbled some blue cheese and homemade bacon on top and called it a day.
Product:
Butter Head Lettuce - Three Springs
Cherry Wood Smoked Bacon