May welcomes a whole host of new seasonal fruit and vegetables and this month we’re dedicating our recipes to the lettuce which is in full effect from now until November. Lettuce is a great vegetable as it goes with so much; dishes hot or cold, as a base of a recipe or a garnish, light bites and mains, there is just so many options. It’s also extremely good for you. Its high in moisture and counts towards your daily intake of water, it’s incredibly high in vitamins and other essential nutrients and minerals (as most vegetables are). The lettuce also has anti-inflammatory properties, aids in the battle against cancer, antioxidant properties to keep cells healthy and helps lower cholesterol. A great excuse to add the lettuce to as many of your summer dishes as you can.
Starting off the month with the classic Caesar salad recipe:
Preparation time:10 minutes
Cooking time:15 minutes
Total time:25 minutes
1 Waitrose Half Ciabatta
1 tbsp Waitrose Garlic Infused Olive Oil
4 tbsp half fat mayonnaise
2 tbsp white wine vinegar
1 romaine lettuce
4 Waitrose British Cooked Chicken Skinless Breast Fillets
4 anchovy fillets in olive oil, each cut into 4
2 tbsp freshly grated Parmigiano Reggiano
2 tbsp chives, snipped
- Preheat the oven to 200ºC, gas mark 6. Tear the bread into bite size pieces and toss with the garlic oil. Spread out on a large baking sheet and bake for 10–15 minutes until golden brown. Remove from the oven, then set aside.
- Stir together the mayonnaise and vinegar to make a pourable dressing.
- Separate the lettuce leaves and tear into smaller pieces, then place in a large salad bowl. Slice or break up the chicken into bite size pieces and add to the lettuce.
- Scatter the anchovies, warm croutons, Parmigiano Reggiano and chives over the salad. Drizzle over the dressing, finish with a good grinding of black pepper and serve.
This recipe was provided by Waitrose. If you’re looking for more ideas, we’d recommend taking a look at their recipe page.