Lettuce

Butterhead lettuce. Lightly crispy, sweetly mild, buttery smooth. The majesty of this year's garden. Something that we have been growing for many years, and, as it turns out, always harvesting too early, leaving no chance to savor the real taste.

I adore this lettuce. I serve it on its own or as a base for many salads mixed with mustard salad, rucola, mizuna, sorrel, and others. One of my favorite recipes is to cut it in four and top with oil that has been heated on very, very low heat with rosemary or oregano, garlic, salt, and pepper. You can actually add butter to the oil too, for the creamier experience. Crowned with herbs like peppermint, basil, chives, it makes a perfect side dish. Topped with shaved cheese or roasted nuts, avocado, and cucumber, it is a beautiful salad on its own.