Food

Spring Lettuce Recipes

April 5, 2013

Skip the mesclun in the grocery store aisle and instead celebrate the newly sprouted baby lettuces, buttery leaves of bibb, and fresh herbs that begin to appear at local farmers' markets in the spring. Pair these versatile greens with everything from goose confit and figs to fresh peas and green garlic.

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can't find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »M. Ferruccio Carassale

See the RecipeChristopher Hirsheimer

Lobster Ceviche with Limestone Lettuce — This recipe, which came from noted chef Nobu Matsuhisa, is typical of the cross-cultural innovations that made him such a success. Get the recipe for Lobster Ceviche with Limestone Lettuce »Nicole Franzen

This recipe comes from Margo True's piece ¿The Accidental Pioneer" (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons--in season from winter through late spring--to dress this salad. See the recipe for Crunchy Spring Salad »Ben Fink

Peas and Lettuce — Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.Anita Calero

Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet that contained, among other ingredients, dehydrated garlic, dehydrated onion, black pepper, and dried parsley; all cooks had to do was add mayonnaise and buttermilk. Our version uses fresh herbs, but fresh garlic and onion won't do: only the dried powders produce this dressing's characteristic flavor. See the recipe for Watercress Salad with Ranch Dressing»André Baranowski

See the RecipeAndré Baranowski

mesclun salad — See the RecipeFarideh Sadeghin

Salade Lyonnaise — Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons.Andre Baranowski

See the RecipeKurt E. Smith

See the RecipeAndré Baranowski

Fresh Peas With Lettuce and Green Garlic — This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.Todd Coleman

Quinoa Salad with Frisee, Eggplant, and Corn — Glazed eggplant, corn, and a bright lime vinaigrette join quinoa and lacy frisée for a summery side dish that's perfect for picnics.Anna Stockwell

Goose Confit and Fig Salad — For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.Todd Coleman

See the RecipeMacKenzie Smith

Kohlrabi and Watercress Salad — For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.Helen Rosner

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing — A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios.Helen Rosner

Creamy Watercress Dip — Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.Helen Rosner

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress — Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that's a perfect base for slices of smoked salmon and peppery watercress.Helen Rosner

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