Wednesday, August 31, 2011

Summer Lettuces

The best tasting salads are made with the freshest farm stand ingredients in the summer. Living in the Hamptons for two months, I frequented the farmer's markets as often as I could. This became the ultimate lunch in our house. Served over crispy, warm bread topped with smashed avocado and red chili flakes. It has all of the elements for a perfectly light meal. 

serves 2

heirloom lettuces, torn into bite-sized pieces
handful heirloom cherry tomatoes, halved 
1 corn, grilled and cut off the cob
2 pieces fresh multi-grain bread, toasted 
1 avocado, halved and pitted
red chili pepper olive oil
Maldon sea salt
fresh black pepper
juice, from a lemon
extra virgin olive oil
crushed red pepper flakes
sliced almonds, toasted

Toss the lettuces, corn, tomatoes with a drizzle of extra virgin olive oil, squeeze of a lemon, salt and pepper. Smash the avocado onto the toast with a fork and spread evenly. Drizzle with red chili pepper olive oil, lemon juice and sprinkle with Maldon sea salt and red pepper flakes. Place toast on center of plate and top with the tossed lettuce mixture. Drizzle more red chili pepper olive oil and sprinkle toasted almond slivers.  Serve immediately.


  1. Interesting farm fresh salad, during summer we usually serve cold treats, can we use virgin coconut oil instead if olive oil, will it affect the outcome?

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