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

• 2 cloves garlic

• ½ cup grated parmesan cheese

• 2 Tbsp white wine or white balsamic vinegar

• 1 Tbsp honey

• ½ cup neutral oil (like safflower or grapeseed oil)

• ¼ cup olive oil

• 1 lemon, juiced or use 2 tsp organic lemon juice

• real salt

• freshly cracked black pepper

Butter Lettuce Salad

• 6 oz raw bacon

• olive oil

• 4 oz crusty bread

• 2 heads butterhead lettuce, core removed and leaves separated

• 1 head endive, end removed and leaves separated

• 4 radishes, shaved thin

• small chunk of parmesan cheese

• fresh dill leaves

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!