Simple Butter Lettuce Salad

Story by Natalie
Simple Butter Lettuce Salad
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Last week I shared a recipe for a five onion tart I plan on making for my family’s Easter celebration this coming Sunday. As I mentioned then, the decision to make the switch from more traditional fare like ham and prime rib, to brunch fare like Benedict, crepes, roasted potatoes and a great salad was an easy one. Eggs may be my favorite food, but brunch is most definitely my favorite meal. After dividing dish responsibilities amongst family members, something was still missing. Even on holidays I like to keep a good balance of rich to fresh foods, so I volunteered to bring a salad along with my tart. My current favorite is this butter lettuce and honey apple cider vinaigrette salad. It's perfect for spring and an absolutely delicious accompaniment to just about anything.

Simple Butter Lettuce Salad

This salad is inspired by one of my favorite restaurants here in Portland, Pollo Bravo. It’s one of those things that I find myself craving regularly. On the menu of Pollo Bravo you’ll find radicchio as the star, and while I love radicchio, I love butter lettuce even more, so the swap was a no brainer. Top that perfect bed of butter lettuce with castelvetrano olives, buttery toasted panko, shaved manchego cheese, chives, and a healthy drizzle of sweet honey apple cider vinaigrette and you've just found yourself a little bit of heaven. It's  perfect to go alongside any brunch, lunch or dinner, and most definitely worthy of gracing your family’s holiday table.

Simple Butter Lettuce Salad

Simple Butter Lettuce Salad

Serves 6

Ingredients

2 heads butter lettuce, outside leaves roughly chopped
1 cup castelvetrano olives, cut in halves or quarters
1/2 cup panko
2 tbsp butter (or olive oil)
1/4 cup chives, minced
2 oz shaved manchego cheese
freshly ground pepper

dressing

1/4 cup apple cider vinegar
2 tbsp honey
2 tbsp olive oil

Method

  1. In small bowl whisk together ingredients for the dresing. In a small skillet melt butter and add panko. Stir often over medium heat until panko is golden brown in color.
  2. Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy!