Lettuce begins to make crisp summer salads

first_imgTerra Salad1 head Colorado romaine lettuce, finely sliced2 balls fresh mozzarella, sliced1 ripe Colorado yellow tomato, diced1 ripe Colorado red tomato, slicedPrepared olive tapenade, to tasteSea salt, to tasteWhite balsamic vinegar, to tasteOlive oil, to tasteOn a plate, place a thick slice of red tomato on top of shaved romaine lettuce. Top this with 2 slices of mozzarella and 1/4 of the diced yellow tomato. Garnish with a small amount of olive tapenade and sprinkle lightly with sea salt, vinegar and oil. Makes four to five servings. It’s time to put aside the ho-hum iceberg lettuce from California and treat your taste buds to the fresh local crop of leaf, romaine and other diverse leaves already available at farmers markets. Chef Jason Morse of the Valley Country Club in Aurora shared the following recipe with the Colorado Department of Agriculture. Morse recommends matching the dish with a snifter of Juniper Berry Mead from Boulder’s Redstone Meadery. For more recipes using Colorado ingredients and produce, visit coloradoagriculture.com.last_img