Jul 14 2026

Restaurants›Annette›Butter Lettuce + Tarragon Recipe

Butter Lettuce + Tarragon Recipe

Inspired by Annette

Time45m

Serves4

pickled shallot, sunflower seed + ricotta salata

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Ingredients

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Method

Salad Preparation

1
Prepare the Butter Lettuce
Wash the butter lettuce leaves thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Tear the leaves into bite-size pieces and place them in a large salad bowl.
2
Add Fresh Tarragon
Wash the tarragon leaves and remove them from the stems. Chop the tarragon leaves coarsely and add them to the butter lettuce in the bowl.

Pickling Shallots

3
Slice the Shallots
Peel the shallots and slice them thinly into rings. Place the sliced shallots in a clean glass jar.
4
Make the Pickling Solution
In a small saucepan, combine the white wine vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely, stirring occasionally.
5
Pickle the Shallots
Pour the pickling solution over the sliced shallots in the jar. Ensure that the shallots are completely submerged. Allow them to cool to room temperature, then seal the jar and refrigerate for at least 30 minutes before using.

Assembling the Salad

6
Add Toppings
Once the shallots are pickled, drain them from the pickling liquid and add them to the salad bowl with the lettuce and tarragon. Sprinkle the sunflower seeds over the salad.
7
Add Ricotta Salata
Crumble the ricotta salata over the top of the salad. Adjust the seasoning with salt and pepper to taste.
8
Serve
Toss the salad gently to combine all ingredients. Serve immediately as a fresh appetizer or side dish.

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