Butter Lettuce Salad Recipe
orange, pickled onion, goat cheese, pistachio, radish, sugar snap peas, champagne vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Butter Lettuce
Carefully wash the butter lettuce leaves under cold water to remove any dirt or grit. Pat them dry with a paper towel or use a salad spinner to remove excess water. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
- 3
Prepare the Sugar Snap Peas
Rinse the sugar snap peas under cold water and trim the ends. If desired, cut them in half diagonally for a more decorative presentation. Add them to the salad bowl.
- 4
Add Pickled Onions
Drain the pickled onions if they are in liquid and add them to the salad bowl along with the other ingredients.
- 5
Segment the Orange
Using a sharp knife, cut off the top and bottom of the orange. Stand the orange upright and carefully slice off the skin and pith. Segment the orange by cutting between the membranes to release the segments. Add the segments to the salad.
Adding Toppings
- 6
Add Goat Cheese
Crumble the goat cheese over the salad for added flavor and creaminess.
- 7
Add Pistachios
Roughly chop the pistachios if desired and sprinkle them over the top of the salad for a crunchy texture.
Making the Dressing
- 8
Combine Dressing Ingredients
In a small bowl, whisk together the champagne vinegar, olive oil, honey, salt, and black pepper until well combined.
Final Assembly
- 9
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients without bruising the lettuce.
- 10
Serve
Serve the butter lettuce salad immediately as a refreshing appetizer or side dish.
