Growing up, I always loved eating salade de jardin, also known as garden salad. It's super simple, delicious, and varies the summer salad fair. This year I grew a patch of green leaf lettuce specifically for this dish! I just sprinkled a packet of seed over the bed (2x3 feet), raked it over with my hand, then patted it all down and watered. It comes in thick, which is what you want. You just grab a handful and snip off the tops of the plants with scissors, leaving about an inch so the plants can continue to grow. In Maine you can buy this stuff fresh by the yard! You don't have to grow it this way--it just works well and the leaves tend to stay small and tender. It's also handy since you have lettuce starts at hand to uproot and plant elsewhere in the garden when you harvest radishes or onions. 
Salade de Jardin (Garden Salad)
salade (green leaf lettuce)
onions (green onions)
crème sur (sour cream)
sel (salt)
First off, you will need to harvest about twice as much lettuce as you think you need. It's mats down considerably so don't wave off this advice. Wash each leaf of lettuce to remove debris and hiding slugs. Drain well (muy importante!) and hand shred into pieces like you would any salad. Chop the bulbs and greens of the onions. Place all in a bowl then plop on a wad of sour cream, salt it, then mix it all together with your clean hands. You really have to work it to get the sour cream to completely coat everything! It should be tangy and slightly salty. Keep it in the fridge until you're ready to eat and enjoy it.
