Lettuce Make Another Salad

I got off to a late start planting my vegetable garden this spring. I knew I'd have to wait until after hip surgery in mid-February, and then when I felt well enough to get outside, I quickly discovered that leaning way down to plant at ground level wasn't going to happen. There was only one solution: invest in raised beds that would bring the working area up to a height I could tolerate without bending over. By the time the beds were delivered, positioned, filled with good planting soil, and irrigation installed, the ideal time for planting lettuce in Southern California was almost passed. With hot weather bearing down on me, but still determined to put in some lettuce, I made my way to Flora Gardens nursery to see what was possible.

Most of the cool-season lettuces were no longer available, but a lovely purple-red lettuce caught my eye: Midnight Ruffles Red Romaine. It sounded like a name for a pedigreed race horse so I was convinced it would be a winner. Two days after planting the seedlings, the temperature shot up to the high-90s, a death sentence for most lettuce. The only thing I could do was to keep it well-watered and hope for the best. For several unseasonably hot weeks I fretted and hovered, and my lettuce seedlings hung in there. Against all odds, I am now harvesting beautiful ruby-red lettuce.

This is a lettuce with a pronounced flavor, not bitter, but assertive, so when I make a salad I pair it with other equally assertive-tasting ingredients. At the Ojai Farmers' Market, I found a Green Butter Oak Leaf lettuce, a red onion, tomatoes, and a sweet red bell pepper for color and crunch. Back at home, I added some crumbled Greek feta cheese and topped the whole thing with a yogurt-based ranch dressing. Paired with a boule of freshly baked artisan bread and a medium-bodied California chardonnay, I had a meal fit for a queen. A winner, indeed.