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Lettuce, Three Ways (plus a bonus one!)

Products used in this Recipe
  • Lettuce
  • Maple Syrup
  • Honey
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    After months of eating hearty winter fare, there's nothing more refreshing than a leafy salad! Whether you opt for an unusual recipe or choose to serve the simplest salad, garden-fresh lettuce may be just the thing to satisfy your warm weather cravings. Try our 4 Dressing recipes - you might just discover a new summer favourite!
    Ingredients
    Vietnamese Vinaigrette

    1 bird’s eye chilli, halved, seeds removed, flesh shredded
    2 tbsp (30ml) sweet chilli sauce
    2 tbsp (30ml) palm or brown sugar
    4 tbsp (60ml) fish sauce
    ½ cup (125ml) fresh lime juice


    Classic French Vinaigrette

    1 shallot, finely chopped
    1 rounded teaspoon (5ml) sea salt
    1 clove garlic, peeled
    1 rounded teaspoon (5ml)Dijon mustard
    1 tablespoon (15ml) red wine vinegar
    black pepper
    1/3 cup (75ml) olive oil


    Honey Miso Dressing

    makes ½ cup (125ml)

    4 tbsp (60ml) miso
    4 tbsp (60ml) runny honey
    1 tbsp (15ml) Dijon mustard
    2 tbsp (50ml) grated fresh ginger
    2 cloves garlic, minced
    1 ½ tbsp (25ml) soy sauce
    1 ½ tbsp (25ml) cider vinegar


    Maple Vinaigrette

    4 tablespoons (60ml) olive oil
    2 tablespoons (30ml) balsamic vinegar
    1 tablespoon (15ml) Dijon mustard
    1 tablespoon (15ml) maple syrup
    pinch of salt
    pinch of pepper

    Method

    Vietnamese Vinaigrette

    Whisk ingredients together in a bowl. Toss desired amount through lettuce leaves. Optional additional ingredients: shredded carrots, thinly sliced cucumber, toasted peanuts, sliced local peaches, fresh mint, chives, basil, cilantro, cherry tomatoes…
    Any remaining dressing can be covered and stored for up to 1 week in the refrigerator.

     

     

    Classic French Vinaigrette

    Combine the shallot, sea salt and garlic in a mortar and pestle or small food processor. Pound (or whiz) to a purée. Whisk in the mustard, vinegar and pepper. Slowly whisk in the oil. Toss desired amount through lettuce leaves. Any remaining dressing can be covered and stored for up to 1 week in the refrigerator.

     


    Honey Miso Dressing

    Whisk ingredients together in a small bowl until smooth. Cover and let stand at room temperature for 30 minutes before serving. Toss desired amount through lettuce, adding, for example, carrots, blanched broccoli, blanched green beans, sprouts or sliced boiled eggs. Any remaining dressing can be covered and stored for up to 1 week in the refrigerator.

     


    Maple Vinaigrette

    Whisk ingredients together in a small bowl. Toss desired amount through lettuce leaves. Any remaining dressing can be covered and stored for up to 1 week in the refrigerator.

     


     

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