Baby Butter Lettuce Recipe
charred sweet corn, whipped ricotta, Cherokee Purple tomato, smoked tomato vinaigrette, dill
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Ingredients
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Salad Components
Method
Preparation Instructions
- 1
Char the Sweet Corn
Preheat a grill or grill pan over medium-high heat. Remove the husks and silk from the sweet corn. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender. Remove from heat and let cool slightly, then cut the kernels off the cob.
- 2
Prepare the Whipped Ricotta
In a bowl, combine ricotta cheese, olive oil, smoked paprika, salt, and black pepper. Use a hand mixer or a whisk to whip until smooth and creamy.
- 3
Prepare the Smoked Tomato Vinaigrette
In a small bowl, mix together balsamic vinegar, olive oil, smoked paprika, salt, and pepper. Adjust seasoning as needed.
- 4
Assemble the Salad
Lay the baby butter lettuce leaves on a platter. Top with charred sweet corn, diced Cherokee Purple tomatoes, and dollops of whipped ricotta. Drizzle with smoked tomato vinaigrette and sprinkle with fresh dill.