Moms Leaf Lettuce In Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Most of us “baby-boomers” grew up with this from our mother’s or grandmother’s garden. Leaf lettuce grew abundantly in their gardens, regenerating itself after it was picked until the hot weather did it in for the summer. Read more . We ate it either “wilted” or “creamed”, and we never seemed to tire of it. It’s a crisp, refreshing salad, without the heaviness of any oils. Since it’s so hard to find true “leaf lettuce” anymore (and I’m no gardener), I tried this with romaine, since that green worked so well last week with the wilted dressing…it worked great with this cream dressing, too. I’ll be eating a lot of this for the rest of the summer - simple, but sooooo good! Ingredients:
1 cup heavy cream or half-and-half (regular milk just doesn’t seem to work with this - the heavy cream version is my favorite, but half-and-half will do in a pinch!) |
1/4 cup sugar |
1/4 cider vinegar |
1 head romaine lettuce, chopped into bite size pieces (i like to chop mine quite small) |
1/2 sweet onion, sliced into thin rings and the rings then cut in half |
salt and pepper |
note: i only used about 1/2 of the cream dressing for 1 head of romaine - just keep adding and tossing until the leaves have a light coating of it. |
Directions:
1. Clean the romaine, if needed, and cut into small pieces.
2. Slice the onion and toss it with the lettuce.
3. Salt and pepper the salad (yes, you put the salt and pepper directly on the lettuce and onion, not in the dressing - don’t ask me why…it’s just how my mother did it and it works!)
4. In a 2 cup measuring cup, pour in the heavy cream or half-and-half.
5. Stir in the sugar and whisk well until the sugar is dissolved.
6. Whisk in the vinegar, whisking until the mixture thickens just a bit.
7. Pour the dressing over the lettuce and onions and toss well.
8. Serve immediately.
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