When we were kids, just a little older than Jack is now, we used to run over to Granny Paul’s house to pick the baby lettuce in her spring garden. Now we can find bagged conveniently baby lettuce in our supermarket. We like to make this salad to accompany and lighten up all kinds of heartier fare, like Creamy Chicken Alfredo Bake (page 32). If you can’t get baby lettuce, you can make this recipe with any kind of lettuce you’ve got in the fridge.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper to taste
1/4 cup vegetable oil
6 cups (about 4 ounces) baby lettuce or mesclun
1 large cucumber, peeled, seeded, and diced
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the vinegar, dill, salt, and pepper. Add the oil and whisk to combine.
Step 2
In a large bowl, mix together the lettuce and the cucumber. Toss with the dressing before serving.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
