The Saturday before last was lettuce day. At a local farmers market in the parking lot of Tsunami restaurant, I purchased a bag of leaf lettuce from Van Cheeseman, a farmer who grows organic produce in Holly Springs, Mississippi. I love how the roots are still on the lettuce, along with lots of dirt. I soaked it several times in the sink in cold water, gave it a good turn in the lettuce spinner, added blue cheese, sliced red onions, and the season’s first strawberries, and tossed it with this vinaigrette. Delish!
One-half cup vegetable oil
One-quarter cup white wine vinegar
One-quarter cup sugar
One-quarter teaspoon paprika
Several tablespoons of toasted sesame seeds
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