Lettuce, lettuce everywhere …

I see green sauce in your future…

Sometimes our total lack of self control when it comes to fresh produce has left us with a glut of one thing or another.  Recently, it’s been a glut of salad greens.  We’d been throwing gigantic handfuls of arugula, romaine and spinach on anything that stood still in a vain attempt to use up all our greens before the next deluge when salvation arrived.  It was in the form of an email from Farmer Scott at Jug Bay Market Garden (a most excellent farm share, by the way).  Scott sent along a suggestion for a quick easy and unusual way to use up a whole lotta lettuce.

He shared a recipe for Peruvian Aji sauce from a blog called Soul Fusion Kitchen , which is here.  Aji sauce is served as a condiment in Peru and goes with just about everything – bread, potatoes, chicken, grilled meat, fish – you name it.  This got me thinking about all sorts of similar sauces (pesto, chimichurri, etc), then wondering why limit them to the greens called for in the original recipe?   The recipe below includes greens and veggies I happened to have on hand at the time.  Make it your own by using whatever glut of greens you happen to have or that look good at the market, then use it as a sauce, over pasta, swirl it into soup, for bruschetta, as a chip dip.  Just keep refrigerated and use it within 5 days, it does not last!

For wine, it will depend what you dip it in or sauce up, but if you’re grilling chicken or steak, try it with Cave la Romaine Rouge Tradition ($10).  For fish, try Meridiana Wine Estate Isis Chardonnay (on sale for $16).   Or, if you’re just looking for a glass to have with sauce-dipped bread, try Chateau de Clapier White ($12).  It has it all, acidity, spice, and fruit.

Something else you can whip up with All That Lettuce!

“Use It Up” Green Sauce

Ingredients

    • 1 head washed romaine lettuce
    • 1 bunch washed fresh cilantro (remove stems)
    • 1/2 bunch fresh parsley
    • 1 fresh jalapeno
    • 1/2 cup mayonnaise
    • 1 bunch spring onions
    • few garlic cloves
    • 1 tablespoon lime juice
    • 1 tsp  salt
    • 1 tsp finely ground black pepper

Directions

  1. Chop everything up as needed to fit into a blender.
  2. Remove the thick stems from the Cilantro and Parsley bunches. Cut the hard stem/hearts out of the romaine lettuce.
  3. Combine ingredients in the blender and blend thoroughly until smooth. Add small amounts of water if it sticks and gets too thick to blend.
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This entry was posted in Château de Clapier, Dare Wenzler and tagged , , , , , , . Bookmark the permalink.

2 Responses to Lettuce, lettuce everywhere …

  1. Sue says:

    How could that sauce be bad?

    I also make lettuce soup when the week runs out before the lettuce does. Just soften it with chopped onions in oil (or butter). Stir in a spoonful of flour, cook for two minutes and add vegetable or chicken stock. The trick is in completely softening the onion, so it’s sweet and wonderful. Puree the whole thing and serve it hot of cold. Yummy.

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