Among the pleasures of this year’s CSA box are the fat heads of lettuce we receive and turn into salads—usually topped with an egg, cheese, homemade vinaigrette, and vegetable goodies. We don’t eat many side salads. I would rather spend my energy assembling main course salads, or as I see them, dinner on a bed of lettuce. Each bite with a different combination of flavors.
These meals are weeknight saviors. They can be assembled in a matter of minutes and transport well for lunch for lunch the next day. Here are two of our recent favorites.
Greens topped with sauteed portabella mushrooms, semi-soft smoked cheese, homemade croutons (made from no-knead bread), and a fried egg with a runny yoke, of course.
Greens topped with fried halloumi (slice the firm cheese and drop it into a hot pan with olive oil; cook a few minutes on each side until golden; voila), cucumbers, radishes, olives and a boiled egg.
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