Butter Lettuce Salad Recipe

Wash butter lettuce leaves, spin dry, and tear into bite-sized pieces. Place in a large mixing bowl and chill briefly while preparing other components.

Trim radishes and use a mandoline or sharp knife to shave them paper-thin. Transfer to a small bowl of ice water for 5 minutes for extra crispness, then drain and pat dry.

Toast pepitas in a small dry skillet over medium heat, shaking the pan, until they pop and become fragrant, about 3–4 minutes. Remove to a plate to cool.

If using pomegranate arils (with tofu option), remove arils from seeds and set aside to garnish.

Pomegranate tofu

Press the firm tofu for at least 15 minutes to remove excess water (wrap in paper towels and place a weight on top). Slice into 8 slabs or 1/2" cubes. Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Season tofu lightly with 1/8 tsp salt and pan-sear until golden on both sides, about 3–4 minutes per side. Transfer to a bowl and toss gently with 2 tablespoons reserved pomegranate juice or a teaspoon of pomegranate molasses and a pinch of salt to glaze. Let cool slightly before adding to salad.

Dragoon session sausage

If sausage is pre-cooked, slice 1/4" thick. Warm 1 tablespoon neutral oil in a skillet over medium heat and sauté sausage slices until browned and heated through, about 3–5 minutes. If raw, cook thoroughly according to package instructions and slice. Transfer to paper towels to drain briefly.

Lightly crush pink peppercorns with the flat side of a knife or in a mortar and pestle until aromatic but not powdered.

In a small bowl or jar combine crushed pink peppercorns, lemon juice, champagne vinegar, Dijon mustard, and honey. Whisk until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or shake vigorously in a lidded jar) to emulsify into a smooth citronette. Season with 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper, taste and adjust acidity or sweetness as desired.

Bring the chilled lettuce back to the bowl. Add 2/3 of the shaved radish and half of the toasted pepitas.

Add 2–3 tablespoons of the pink pepper citronette to the bowl and toss gently but thoroughly to coat leaves evenly (add more dressing a tablespoon at a time if needed). The goal is a light, even coating—avoid overdressing.

Dot the salad with small spoonfuls of house crème fraîche (about 1 tablespoon per serving) or, for a more composed look, dollop the crème fraîche around the plate after plating the dressed greens.

Arrange the chosen protein (pomegranate tofu or sliced dragoon sausage) on top of the dressed lettuce.

Scatter remaining shaved radish, toasted pepitas and, if using tofu option, pomegranate arils over the top. Finish with a light sprinkle of sea salt and freshly ground black pepper to taste.

Serve immediately so lettuce remains crisp. Provide extra citronette and crème fraîche at the table if desired.