Try out this recipe for the Big Game and let me know what you think! You can see the entire Indy Style segment here! It’s a Tanimura & Antle family recipe! When I’m watching football with friends, I like to serve this salad inside pita bread so people don’t have to mess with forks and bowls! While I was there I also shared this simple Artisan Greek Salad recipe. Don’t feel bad if you didn’t know many! Andi and Tracy just knew the Romaine, but they were such good sports! So how did you do? Let me know in the comments below. This one is similar in flavor to Endive but it has a less prickly texture. It’s Endive! Extra points if you knew that one. It has a slightly bitter flavor and tastes great with a lemon vinaigrette or some type of protein like cheese or meat. These two are Green Leaf and Red Leaf Lettuce.
They’re very popular for Deli’s to put on sandwiches. It’s Romaine Lettuce! Did you get it right? How about these? These are like brother & sister. So are you ready to take the lettuce quiz to see if you can do better than Andy and Tracy? The first one is easy. Here’s a picture of the Tanimura & Antle folks at work. It also means that your food goes through less handling before you get it. One of the things that I love about this grower is that they package their product right in the field! That means that you get the lettuce sooner (and fresher) than you would if they were to ship it to another facility for packing. The lettuces for the quiz were all from one of my favorite produce suppliers- Tanimura & Antle. I brought five different types of artisan lettuces to see if Andi and Tracy could identify them. Antle is a large grower of lettuce in California’s Salinas Valley.Despite the snow, extreme cold and school closings, nothing could keep me away from my appearance on Indy Style (an Indianapolis Lifestyle/News Show) this morning! Did you see me? As usual, I had a blast! Indy Style is such a fun show and I was so honored to be featured again!įor the first segment, I put show co-hosts, Andi Hauser and Tracy Forner, on the spot with a little test about lettuce.
How Bud Antle, the Watsonvile, CA, grower determined that this lettuce deserved being branded as “artisan,” we’ll never know. But it was disappointingly lacking in the basics of anything artisan: nuts and seeds. It tasted just like every other head of romaine, that is, it tasted good. Imagine my ever-cynical surprise when my wife brought home a bag of “artisan lettuce” recently. Food writer and chef Kenji Lopez-Alt described it thus: Domino’s freely admits that they’re not artisans. The whole underpinnings of the “artisan” food movement were shattered when Domino’s introduced their non-artisan “artisan” mass-produced pizza. In the past decade, food producers large and small began to add seeds and nuts and dried fruit to their products, then slapped the Artisan label on it, and concomitantly raised the price in the expectation that the unwary consumer would be thrilled at the thought of purchasing something of greater value, if not a bit of snob appeal. Artisan food is usually developed during a long period of time. Artisan food is a type of food that is not mass produced, but handmade, and includes cheese and breadmaking, charcuterie and other foods involving a fermentation process.
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