Lettuces Recipe

Prepare lettuces

Wash the butter lettuce and frisée thoroughly in cold water to remove grit. Spin or pat dry until mostly moisture-free. Tear the butter lettuce into roughly 1.5–2-inch pieces; pull frisée into bite-sized pieces. Place both in a large mixing bowl and chill briefly while preparing other components.

Slice apple and radish

Core the Braeburn apple and slice very thin (use a mandoline or a sharp knife) into half-moons. Place slices in a small bowl of cold water with a squeeze of lemon if not serving immediately to prevent browning (optional). Thinly slice radishes very finely and pat dry.

Prepare Estero Gold

If using Estero Gold pear, halve, core, and slice into thin wedges or matchsticks. Keep the skin on for texture and color. If using a substitute pear, treat likewise.

Add candied pecans

Coarsely chop the candied pecans if they are large. Reserve about 1 tablespoon per serving for garnish and fold the remainder into the salad just before plating so they remain crunchy.

Assemble salad

Add the apple slices, radish slices, and Estero Gold slices to the bowl with the lettuces. Toss gently to combine immediately before dressing so the greens remain crisp.

Make vinaigrette: In a small bowl or jar, combine apple cider vinegar, minced shallot, Dijon mustard, and honey. Whisk or shake to emulsify, then slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is glossy and combined. Season with salt and pepper and taste; adjust honey or vinegar to balance sweetness/acidity.

Dress and toss: Right before serving, drizzle about two-thirds of the dressing over the assembled salad (reserve some for guests to add more if desired). Gently toss using salad tongs until leaves are evenly coated but not saturated. If the salad seems dry, add remaining dressing sparingly.

Plate and finish: Divide the dressed salad among 4 plates (or one large platter). Sprinkle reserved candied pecans over each portion for crunch. Optionally, add a few extra thin apple or pear slices for garnish and a light grind of black pepper.