Boston Butter Lettuce Recipe

Prep lettuce

Separate butter lettuce heads into individual leaves, rinse gently under cold water to remove grit, and spin or pat dry thoroughly. Tear any very large leaves into bite-size pieces and place in a large salad bowl. Measure roughly 4 packed cups of leaves.

Blanch green beans

Bring a medium pot of salted water to a rolling boil. Add the trimmed baby green beans and blanch for 2 minutes until bright green and just tender. Immediately transfer beans to an ice bath to stop cooking, then drain and pat dry. Cut beans in half on the diagonal if longer than 2½ inches.

Toss the cooled, drained beans with the butter lettuce and most of the chervil leaves (reserve a small handful for garnish) just before dressing to keep leaves crisp.

Prepare onions

Pat peeled cipollini onion halves dry. Toss them with 1 tablespoon flour until lightly coated—this helps the surface crisp and color evenly. Shake off excess flour.

Fry onions

Heat 120 ml neutral oil in a 10–12 inch skillet over medium heat until shimmering (about 325–350°F / 160–175°C if using a thermometer). Add the cipollini halves cut-side down in a single layer. Fry, undisturbed, 3–4 minutes until golden brown on the cut surface, then turn and fry 2–3 more minutes until just tender and caramelized. Remove with a slotted spoon to a paper towel–lined plate and immediately sprinkle with 1 teaspoon fine sea salt. Let cool slightly; the onions will crisp a little as they rest.

If you prefer a milder oil flavor, drain the fried onions on paper towels and blot excess oil before adding to the salad.

Make dressing

In a small bowl or jar combine 1 tablespoon champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Whisk or shake to emulsify while slowly streaming in 4 tablespoons extra-virgin olive oil until glossy and fully combined. Taste and adjust seasoning—add a little more vinegar for brightness or a pinch more honey for balance.

Just before serving, pour the dressing over the lettuce and beans (start with about three-quarters of the dressing and reserve the rest). Gently toss to coat leaves and beans evenly, being careful not to bruise the lettuce.

Arrange the fried cipollini onions on top of the dressed salad. Scatter the reserved chervil leaves over the salad for a fresh anise-like lift. Taste and add remaining dressing as desired.

Serve immediately on chilled plates so the fried onions remain crisp. This recipe serves as a composed salad or a side for 4 people.