Simple Recipes for Every Day
Simple Butter Lettuce Salad
- Serves: 6
- Prep Time: 5 min
- Cook Time: 10 min
Ingredients
- 2 tablespoons salted butter
- ½ cup panko breadcrumbs
- 2 heads butter lettuce, leaves separated and roughly torn
- 2 ounces Manchego cheese, grated
- 1 cup pitted Castelvetrano olives, halved
- ¼ cup minced chives
- Freshly cracked black pepper, to taste
Apple Cider Vinaigrette
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Ingredients
- 2 tablespoons salted butter
- ½ cup panko breadcrumbs
- 2 heads butter lettuce, leaves separated and roughly torn
- 2 ounces Manchego cheese, grated
- 1 cup pitted Castelvetrano olives, halved
- ¼ cup minced chives
- Freshly cracked black pepper, to taste
Apple Cider Vinaigrette
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Method
- Make the vinaigrette. In a small bowl, whisk together the vinegar, honey, olive oil, salt, and pepper until smooth. Set aside.
- Toast the breadcrumbs. Melt the butter in a small skillet over medium heat. Once the butter is bubbling, add the panko and cook, stirring frequently, until golden brown and crispy, 3 to 4 minutes. Transfer to a plate and let cool slightly.
- Arrange the lettuce leaves on a large serving platter. Scatter the Manchego, olives, and chives over the top. Season with freshly cracked black pepper.
- Just before serving, drizzle the vinaigrette over the salad and immediately top with the toasted breadcrumbs. Serve family-style.
Notes
If you dress this salad too soon, the breadcrumbs will get soggy. We recommend saving the panko until after it is dressed, sprinkling it on right before serving.