On June 18, Jason Franey of Canlis created salad and soup. Miner’s lettuce is a delicious, tender wild green native to the Pacific Northwest. Market vendors Local Roots Farm, Full Circle Farm and Billy’s Organics provided some ingredients for the salad.
Photo by Stephanie Jolly
Spring Miner’s Lettuce Salad
Canlis recommends combining miner’s lettuce with a variety of greens, spring vegetables, beans and peas, and edible flowers, such as:
Watercress, red ribbon sorrel, frisee, arugula, red Russian kale
Asparagus, carrots, radishes, broccoli raab, tomatoes
Garbanzo beans, fava beans, English peas, snap peas
Star flowers, micro orchids, nasturtium, dianthums, marigolds
Dress salad with white balsamic vinaigrette (recipe below).
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1 cup grapeseed oil
1 tsp salt
Whisk vinegar & salt together. Slowly whisk in oil until fully incorporated.
Bibb lettuce soup
Makes about 1 quart (4 one-cup servings)
4 oz Bibb lettuce (whole leaves)
2 oz spinach
1 clove garlic
1 3/4 cups ice water
1/4 tsp xanthum gum (If you don’t have xanthum gum, a thickener, simply use more spinach or lettuce)
1 tsp olive oil
Salt to taste
White balsamic vinegar to taste
Blanch the lettuce and spinach in boiling salted water for about 5 seconds each. Transfer immediately to an ice bath. Blend the lettuce and spinach in a blender with the water, garlic, and xanthum gum. Slowly stream in the olive oil until fully incorporated. Pass through a fine strainer. Season with salt and white balsamic vinegar right before serving (not sooner or the soup will become brown).
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