Various types of lettuces are appearing at the market these days in abundance – little gems as well as larger varieties of romaine, loose leaf lettuces in green and red, butter lettuces, and still more.
I like keeping a weekly supply of three or four varieties and putting some of each in salads. I’m partial to little gems and larger romaine, and these predominate in my salads. Recently, after tossing the mix with a light vinaigrette, I’ve been adding beautiful little pansy blossoms from Ground Stone Farm – the equivalent of frosting on the cake, don’t you think?
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!