Butterhead & Frisee Recipe
arugula pesto | pickled onions | carrot | sunchoke
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare Arugula Pesto
In a food processor, combine arugula, olive oil, Parmesan cheese, pine nuts, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste.
- 2
Prepare Vegetables
Wash and tear the butterhead and frisée lettuce into bite-sized pieces. Peel and julienne the carrot. Peel and thinly slice the sunchokes.
- 3
Assemble Salad
In a large bowl, combine the butterhead and frisée lettuce, julienned carrot, and sliced sunchokes. Add pickled onions on top.
- 4
Dress Salad
Drizzle the arugula pesto over the salad mixture and toss gently to combine. Serve immediately.
