Butter Lettuce Salad
It's worth it to look for a Meyer lemon for this dressing, but If you can't find one, substitute with the juice of half a standard lemon mixed with 1/2 teaspoon of honey.
Servings: 4 people
Ingredients
For the dressing:
- 1/4 cup sour cream
- juice of one small Meyer lemon
- 1 ounce finely shredded Pecorino Romano cheese
- 1 tablespoon minced chives
- kosher salt and freshly ground black pepper
For the salad:
- 5 ounces butter lettuce leaves washed, dried and torn into bite size pieces
- 1 carrot shaved into thin ribbons
- 1/4 cup loosely packed fresh mint leaves
- 2 ounces toasted hazelnuts coarsely chopped
- several shavings Pecorino Romano cheese
Instructions
- To make the dressing, whisk together sour cream, lemon juice, cheese and chives. Season to taste with kosher salt and freshly ground black pepper. Pour into the bottom of a large salad bowl. Add butter lettuce leaves and toss until leaves are coated with dressing.
- Transfer dressed lettuce to serving platter. Top with remaining ingredients and serve.
Nutrition
Calories: 157kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3995IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 1mg
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