This is a game changer! No tedious salad prep! No emulsifying a vinaigrette! I adore green salads, but I consider them kind of a production. I wash and dry the lettuce, chop and shred some veggies, sometimes toast some nuts, make a dressing or vinaigrette if there's not one sitting in the fridge, and hope for leftovers so I can have some for lunch the next day.
But! If you simply pull some lettuce leaves into a bowl, drizzle with your best olive oil, sprinkle with some flake salt and fresh pepper, stir, and oh-my-goodness-EAT IT, it is wonderful and fast and I can have it whenever I want!
I am extremely fortunate to have local farmers who grow gorgeous, organic lettuce year-round in their greenhouses or hydroponically; their lettuce is clean enough to skip the washing and drying steps, hallelujah.
|My favorite serving dish, from Grandma Weaver.|
When I steam broccoli or something like that, I sprinkle it with salt and pepper and give it a slick of butter or olive oil when it's done. So that's what's going on with the lettuce here - that's why I call it "side dish lettuce" instead of a salad.
You could add vinegar or lemon juice if that's what you do with your steamed broccoli (and then you could go on to add other veggies. . . and you've got salad). I am just thrilled for the simplicity that allows me to assemble side dish lettuce in the 33 seconds it takes to microwave the toddler some lunch.
You may also be interested to see this study by the Center for Disease Control that ranks vegetables and fruits according to their nutrient density; leaf lettuce outranks kale, collards, cabbage and others as a nutrient-dense powerhouse vegetable. Hooray for lettuce!