Red Leaf Lettuce Salad with Tomatoes, Carrots, Pickled Onions, Olives, and Eggs

Red Leaf Lettuce Salad with Tomatoes, Carrots, Pickled Onions, Olives, and Eggs (Serves 1 or 2)

Local farmers are harvesting salad ingredients in bulk now, so I am eating salads. My box of organic vegetables from Local Food Stop included red leaf lettuce, tomatoes, carrots, and onions. I added olives from my local grocery store, eggs from my friends at Cherith Farms in Alpharetta, Georgia, and a few condiments and spices to make a great meal. My Arugula Salad was similar to this salad. Comparing the two, I think I like arugula better than red leaf lettuce.

Prep and cook time: 15-20 minutes

Ingredient list:

2-3 big handfuls of red leaf lettuce
1 heirloom tomato
1 sweet yellow or red onion
1 carrot
1/2 can of green olives
4 eggs
1 lemon
Apple cider vinegar
Extra virgin olive oil
Cayenne pepper
Black pepper
Garlic powder
Salt

Directions: Place eggs in a pan in cold water. Cover pan and bring to a rapid boil over high heat. Turn off heat. Leaving pan covered; let eggs sit in hot water for 8 minutes. After 8 minutes, transfer eggs to a cold water bath. Meanwhile, add red leaf lettuce to a large bowl. Slice tomato into bite-sized pieces and add to bowl. Add about half of a can of olives to bowl. Save the other half in an air-tight container in the refrigerator for a snack or another salad later. Peel carrot. Using a box grater, grate carrot into bowl. Add a big handful of picked onion (see recipe below). Add salt, garlic powder, black pepper, and cayenne pepper to taste. Add the juice of one lemon. Using your hands, mix all the ingredients. Drizzle olive oil over the salad.  Toss salad in bowl or use your hands again to mix ingredients. Remove shells from eggs and slice into halves or quarters. Add eggs to salad. Transfer to serving bowls and eat.

How to Pickle Onions

Peel and chop a few sweet onions into half moon slices. Place in an airtight container and cover with apple cider vinegar. Let soak in the refrigerator for at least 30 minutes and preferably overnight. That’s it. Sometimes I add salt and garlic powder and sometimes I add a glug or two of apple cider to cut the acid a bit, but when using pickled onions in other dishes, I find apple cider vinegar does the job alone just fine.

Notes: I ate the whole salad myself, but am an especially big eater. This preparation could satisfy two people.

Phil and Mary Busman of Cherith Farms in Alpharetta, Georgia raise chickens like their great grandparents did – scratching for bugs and worms in the pasture. Vegetarian hens are responsible for many store bought eggs, but if you give chickens a choice between a kernel of corn and a worm, chickens choose worms. I would not eat a worm myself, but appreciate the rich yolks in the eggs of chickens that do.

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