Butterhead Salad with Parmesan Vinaigrette
Adapted from The Original Salad
Say thank you to this Butterhead lettuce by giving it a new recipe, and the dressing and attention it deserves. Hydro in the house for this house salad you won't want to miss!
INGREDIENTS:
Parmesan Vinaigrette
Butter Lettuce Salad
INSTRUCTIONS:
Parmesan Vinaigrette
- Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.
- With the processor running, very slowly drizzle in the oils and blend until emulsified.
- Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.
Butter Lettuce Salad
- Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.
- Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.
- Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.
- Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.
- Serve with Lamb kebabs and quinoa for a nice Easter meal!
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