Glenorie Hydroponics produces three main boutique lettuces:
With its mild, soft taste and distinctive oak-shaped leaves, this lettuce can be enjoyed all year round. It is ideal is fresh salads, sandwiches and burgers.
With its colourful and oak-shaped leaves, this delicious lettuce can be enjoyed all year round. It is ideal as an attractive garnish and in fresh salads.
With thick, brightly coloured leaves, this mild tasting lettuce is a perfect all-rounder. It is great in salads and is also delicious in sandwiches.
• 1 green oak lettuce, leaves removed, washed, dried
• 1 red oak lettuce, leaves removed, washed, dried
• 2 shallots
• Parsley, ½ cup, finely chopped
• 1 bunch radishes, washed, dried, thinly sliced
• 1 large cucumber, thinly sliced
• 3/4 cup roasted cashews
• 1/4 cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 1/2 teaspoon caster sugar
• Juice of one small lemon
Combine lettuce, shallots, radishes, cucumber and parsley in a bowl, toss, cover and refrigerate for 1 hour.
Make dressing: Combine all ingredients, with salt and pepper and shake well.
Drizzle dressing over salad and add cashews. Toss and serve immediately.
*adapted from http://www.taste.com.au/recipes/7432/mixed+salad
Butter pea salad*
1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces
1 cup fresh shelled peas (young and tender)
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 Tbs. apricot vinegar (or white vinegar if not available)
1 tsp. finely grated lemon zest
Freshly ground black pepper
6 medium radishes, thinly sliced
4 shallots, sliced in 1cm pieces
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed basil
2 Tbs. thinly sliced chives
3 oz. freshly shaved parmeson
Combine oil, vinegar, lemon juice, lemon zest, and salt and pepper to taste.
Toss peas in a small bowl with 1 Tbs. of the dressing.
Toss the butter lettuce, radishes, shallots, and herbs in a separate bowl and slowly add remaining dressing.
Place salad to serve and top with the peas and parmeson.
*adapted from http://www.finecooking.com/item/5125/butter-lettuce