i've been eating a lot of this salad lately. i have several types of lettuce/greens in my garden and they are abundant. rather than plant in rows i just mix all the varieties together and broadcast the seed in a bed 4' x 8' and cover with a thin layer of compost. it grows in nice and thick so i don't need to worry about weeding much and i either just snip the leaves off and let the plants continue to grow or pull a whole head out if it looks a little crowded.
it's also strawberry season here in new hampshire so i try to eat as many fresh strawberries as i can this time of year. i add cheese to the salad (here it's blue) and use my current favorite poppyseed dressing from this cookbook. i really like this cookbook a lot. if you eat tofu the "no egg salad" is a great recipe and the spreads and chutneys i've tried are all versatile and tasty. not to mention there is a nice fat section of cookies and sweets.
here is the poppyseed dressing recipe.
if you try the salad let me know what you think.
1/2 cup honey
6 tablespoons cider vinegar
5 tablespoons olive oil
2 small shallots, minced
4 teaspoons dijon mustard
2 teaspoons poppyseeds
whisk all ingredients together in a small bowl