A spring salad

Spring is here, and it’s time to turn our kitchen thoughts to lighter dishes and more salads. My freezer has several small containers that combined will make one last pot of soup, and I’m wondering—almost wishing—for a cold snap so I can use them. But otherwise, my mind is on lighter eating.

And here’s a salad that is refreshing and different, but it requires a bit of dexterity. It means hollowing out a head of iceberg lettuce, so you can stuff it. Whatever you say about iceberg—tasteless, all water, etc.—you have to admit it is lovely in its crispness.

Get a good, firm head of lettuce and wash it thoroughly under cold running water. Peel off the outer layer of leaves and then core it. You can dig the core out with a paring knife, but there’s an easier, faster way. Hold the lettuce in your hands, core end down, above a cutting board. With all your might, slam it on that cutting board so that the core takes the brunt of the force. It should sleep right out. (This is also useful for making wedge salads.)

Scoop out as much lettuce as you can without threatening the integrity of the shell. If you want, chop a bit of the extra lettuce fine and mix it into the filling.

Separately, mix the filling:

1 pkg. cream cheese, softened to room temperature

2 Tbsp. soft, creamy blue cheese

2 Tbsp. grated carrot

2 Tbsp. fresh tomato, diced fine

1 large scallion, diced fine

Salt and pepper to taste but be cautious—it’s easy to overdo here.

Pack the filling into the center of the head of lettuce. You will think you have way too much filling but keep packing, pushing down into all the spaces, You’ll be surprised at how much fits in.

Wrap the finished salad in clear wrap and chill for an hour before serving. Slice to serve. Serves four.

Makes a nice change from a tossed salad. Enjoy!