Butter Lettuce Salad Recipe

Peel the red onion and slice thinly into half-moons (about 1/8" thick). Place the slices in a heatproof bowl or jar.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Heat over medium until sugar and salt dissolve and mixture just comes to a simmer (about 2–3 minutes).

Pour the hot pickling liquid over the sliced onion, pressing the onion down so it's submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (can be made up to 5 days ahead).

Bring 2 cups water to a gentle boil in a small saucepan with 1/2 teaspoon kosher salt.

Slowly whisk in 1/2 cup coarse cornmeal (polenta). Reduce heat to low and simmer, stirring frequently with a wooden spoon, until thick and creamy, about 8–10 minutes for coarse polenta (longer if very coarse).

Stir in 1/2 cup whole milk, 1 tablespoon unsalted butter and 1/4 cup grated Parmesan. Continue to cook 1–2 minutes to incorporate, then season with 1/8 teaspoon black pepper. If polenta becomes too thick, stir in up to 1–2 tablespoons warm water or milk to reach a spoonable, creamy consistency.

Keep warm off the heat while finishing other components. Polenta will thicken as it cools; rewarm gently if necessary before plating.

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat.

Add 2 cups baby spinach and a pinch of 1/2 teaspoon kosher salt. Sauté, tossing frequently, until just wilted, about 1–2 minutes. Remove from heat and set aside.

In a small saucepan combine 1 cup port and 1/4 cup stock. Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until reduced to a syrupy glaze, about 10–15 minutes depending on heat and pan size, stirring occasionally. It should coat the back of a spoon.

Remove from heat, stir in 1 teaspoon honey and, off the heat, whisk in 1 tablespoon cold diced butter and 1 teaspoon chopped fresh thyme (if using) to enrich and slightly thicken the sauce. Season very lightly with a pinch of salt if needed. Keep warm.

Prepare vegetables: halve the cherry tomatoes; thinly slice the cucumber into half-moons until you have about 1/2 cup; drain pickled onions of excess liquid and pat lightly with paper towel if very wet.

In a large bowl toss 6 cups butter lettuce gently with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper to dress lightly.

To plate: spoon a generous dollop (about 1/3 cup) of warm creamy polenta in the center of each plate (serves 4: use ~1/3 cup per plate). Arrange dressed butter lettuce leaves around and partially over the polenta.

Top lettuce with halved cherry tomatoes, sliced cucumber and a few tablespoons of drained pickled red onion. Fan or mound the wilted spinach atop or beside the polenta as desired.

Drizzle 1–2 tablespoons of warm port reduction over the polenta and a little over the salad leaves for sweet-savory contrast. Taste and finish with an extra grind of black pepper if desired.

Serve immediately so the polenta remains warm and the lettuce stays crisp.