Recipe for May 13, 2007
Early season lettuce asks us to be subtle and practiced in our preparation. Using a chapon, which is a stale heel of French bread rubbed with garlic, is one way to subtlety flavor a salad.
Rub cut end of garlic all over the stale heel of French bread until bread feels juicy from the garlic. This is the chapon.
Put lettuce leaves and chapon in large, deep salad bowl. Sprinkle with olive oil. Toss gently. Taste. Add vinegar, a dash of salt, and several grinds of pepper. Toss gently. Taste. Continue to add olive oil, vinegar, salt and pepper until the lettuce is lightly, but evenly, coated with the oil and vinegar.
Remove chapon. Serve immediately.
Some tricks of the trade in preparing a salad:Use a large, deep salad bowl.
*Available at the Old Cheney Road Farmers’ Market
Recipe courtesy of the Carrboro Farmers’ Market – Carrboro, North Carolina