Recipes
Photo by Emily Sterne Photography
Melina Shannon-DiPietro's Summer Lettuce Salad with Red Wine-Teriyaki Vinaigrette
Serves 4
Ingredients
Dressing
1/2 clove garlic
1 1/2 tsp cream
1 T teriyaki sauce
1 T red wine vinegar
Salt
3 T olive oil
Salad (ingredients from Yale Farm)
mixed lettuces – iceberg, butterhead, flashy specked trout back
pistou basil
mint – about 6 leaves
sungold tomatoes
nasturtium blossoms
Directions
Macerate the garlic into a paste with salt. In the bottom of the salad bowl, mix together the cream, teriyaki sauce, red wine vinegar and salt. Stir to dissolve the salt, taste, and adjust if needed. Whisk in olive oil. To make the salad: Clean lettuces and break into good sized pieces for eating. Clean and pick pistou basil (this is like picking thyme, only easier, and good for the knife-wary). Clean and pick mint. Chiffonade the mint. Slice sungold tomatoes in half, or leave whole, depending on size. Add these to the salad bowl. Toss lightly. Add nasturtium blossoms on top
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