Butter Lettuce Salad Recipe

Prepare shallot

Peel the shallot and slice very thinly into rings or half-moons (use a sharp knife or mandoline set to a thin setting). Place sliced shallot in a small, heatproof jar or bowl.

In a small saucepan combine 1/4 cup champagne vinegar, 1/4 cup water, 1 tsp granulated sugar, 1/2 tsp fine sea salt and the optional peppercorns. Warm gently over low heat just until the sugar and salt dissolve (do not boil), about 1–2 minutes.

Pour the warm pickling liquid over the shallot so the slices are fully submerged. Let cool to room temperature (about 15–20 minutes), then cover and refrigerate at least 30 minutes. Pickled shallot can be made up to 3 days ahead. Drain before using, reserving a small spoonful of the brine for the vinaigrette if desired.

In a small bowl or jar combine 3 tbsp champagne vinegar, 1 tsp Dijon mustard and 1 tsp honey. Whisk to blend (or shake in a covered jar).

Slowly stream in 6 tbsp extra-virgin olive oil while whisking constantly until the dressing emulsifies and thickens slightly. Alternatively, add oil to the jar and shake vigorously for 20–30 seconds.

Season the vinaigrette with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a pinch more sugar or honey if too tart, or a splash more vinegar if too mild. If you reserved a teaspoon of pickling brine, stir it in for extra shallot flavor (optional). Set aside at room temperature.

Wash butter lettuce leaves thoroughly, spin or pat dry, and tear into bite-size pieces. Place the torn leaves in a large salad bowl. Aim for about 8 cups loosely packed.

Add the drained pickled shallot slices to the lettuce, distributing them so each portion will get some shallot.

Pour about 3–4 tablespoons of the champagne vinaigrette over the lettuce and shallots. Gently toss the salad with clean hands or salad tongs for 15–20 seconds until leaves are lightly coated. Start with less dressing and add more to taste—you may not need the entire amount.

Add the 3 oz shaved Parmesan on top and toss lightly once more to combine, or arrange shavings on top for presentation.

Season with flaky sea salt (about 1/2 tsp total) and an extra grind of black pepper. Serve immediately so lettuce stays crisp.