What to do when your garden is overflowing with lettuce? Besides giving it away to neighbors and friends, you’ll have days when leafy greens are the foundation for breakfast, lunch and dinner.
On a recent morning I grabbed handfuls of green and red lettuce from the garden bed, pulled a few green onions from the onion patch, plucked a trio of beets, and thanked Ethel and Red for their delicious brown eggs on my way back into the kitchen.
I washed the lettuces and beet tops, then prepared a simple salad base. Diced the raw beets, sliced the green onion, fried the eggs and arranged all atop the fresh greens. Seasoned with olive oil, rice wine vinegar and a few grinds of Molly’s Mills “Southern Seasoning” of dried smoked garlic and jalapeno. The result was a different kind of egg salad.