Recipes for May 3rd 2008: Serving Suggestion—Toss favorite chopped herbs right into your salad greens. Parsley is particularly good—the curly variety can stand alone as a flavorful salad green itself. Honey Vinaigrette Makes 4 servings Combine honey, vinegar, oil, and mustard. Shake well until completely blended, or use a blender to emulsify. Grilled Romaine Hearts Peel away outermost leaves of the lettuce and keep for use in other salads. Slice the hearts lengthwise and wash well. Brush the cut side of lettuce in olive oil to coat. This will prevent drying. Then salt and pepper the halves on the cut side. Place on grill for 2-5 minutes, checking for grill marks. You should try for a nice char but monitor it to avoid burning. Dress it with any dressing you would use for a raw salad. Excellent with grated parmesan and a caesar dressing. Or they honey vinaigrette above, with gorgonzola cheese and toasted walnuts! No romaine? Experiment with grilling other greens that have a firm stem that will hold the leaves together when halved. Wash well! LEEKS In salads, try finely slivered raw leeks in place of other types of onions. Try using cooked leeks as a topping for pizzas or mashed potatoes, or scrambled into your eggs. How to wash the grit from leeks: Slice the leek in half, lengthwise. Loosen the layers under cold running water. Shake off excess water, then slice or chop the leeks as your recipe requires. Then... Fill a large bowl with water and add the leeks. Swish the leeks around--the leeks will float and the dirt will sink. Scoop out the leeks and put them into a colander. Rinse them one more time and let drain. Some ways to cook leeks Saute Caramelize Roast Braise |