I get so excited every time I see that Butter Lettuce is coming in my
Dandelion Organic Delivery box. It feels like such a delicacy to me and it's too expensive to buy at the grocery store. Last week it was red butter lettuce and this week a whole head of green butter lettuce. The velvety leaves are so soft and delicate, they really do melt in your mouth, just like butter. Tonight's salad, pictured above, makes excellent use of this exquisite vegetable. You can find the full printed recipe for
Butter Lettuce Salad with Apples at
http://www.blogger.com/www.myrecipes.com.
Start by combining equal parts cider vinegar and vegetable oil, one finely diced shallot, a spoon full of course-grain mustard and salt and pepper to taste. Whisk vinaigrette and set aside while you prepare the rest of the meal. The longer the vinaigrette sits, the more time the shallots have to infuse it's flavor into the rest of the dressing so if you have other items to prepare, make the vinaigrette first, and then come back to finish the remaining steps to the salad at the end.
Tear four cups butter lettuce leaves into bite size pieces. Place in Salad bowl. Core and chop one apple and place on top of lettuce. Drizzle with vinaigrette and toss to combine. Serve immediately.
I get so excited every time I see that Butter Lettuce is coming in my Dandelion Organic Delivery box. It feels like such a delicacy to me and it's too expensive to buy at the grocery store. Last week it was red butter lettuce and this week a whole head of green butter lettuce. The velvety leaves are so soft and delicate, they really do melt in your mouth, just like butter. Tonight's salad, pictured above, makes excellent use of this exquisite vegetable. You can find the full printed recipe for Butter Lettuce Salad with Apples at http://www.blogger.com/www.myrecipes.com.
Start by combining equal parts cider vinegar and vegetable oil, one finely diced shallot, a spoon full of course-grain mustard and salt and pepper to taste. Whisk vinaigrette and set aside while you prepare the rest of the meal. The longer the vinaigrette sits, the more time the shallots have to infuse it's flavor into the rest of the dressing so if you have other items to prepare, make the vinaigrette first, and then come back to finish the remaining steps to the salad at the end.
Tear four cups butter lettuce leaves into bite size pieces. Place in Salad bowl. Core and chop one apple and place on top of lettuce. Drizzle with vinaigrette and toss to combine. Serve immediately.
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