First a bit of a pre-amble... it's great to grow vegetables in the summer. Lettuce is a good one that grows easily in my nook of the bollock, but, being single, it's difficult to go through so many lettuce when they reach maturity without having them bolt and become bitter and culinarily useless. So, I tried a different approach this year.
I picked up one of those half-whiskey-barrels last year for use as a planter, filled the bottom of it with drainage gravel, and the rest with soil. I then scattered about 3-4 packets of lettuce seeds (all different varieties) over the very small surface area provided by the barrel. This is way too much seed. But, what I now have is a dense carpet of baby lettuce leaves covering the barrel, so much so that you can take a salad's worth of lettuce and not really notice that you took anything away. They're almost like mature sprouts. So, with that in mind, the recipe follows.
- handful of aforementioned lettuce leaves
- about 3/4 cup of yogurt (homemade, in my case)
- freshly cracked flax seeds (optional, but why not?; cracked with a grinder)
- grapefruit (I am using Israeli grapefruit; if you're Arab, find a substitute, I guess)
- wash the lettuce leaves (particularly using my style, because they have soil attached to the roots when you pull them out). Dry them in a salad spinner or some other way.
- peel the grapefruit, divide into halves, and slice along the width
- toss the lettuce leaves and grapefruit together
- grind the flax seeds over the top
- throw the yogurt on top
- drizzle with honey
Like I said above, I did this for breakfast. I didn't count the food groups or anything, but it's probably not bad.
As Jamie Oliver would say: genius!grapefruit, lettuce