“BLT” Butter Lettuce Salad
Yield: 1 serving
2 tablespoons toasted breadcrumbs
1 tablespoon fresh herbs (basil, chervil, chives, tarragon, etc.)
1 head butter lettuce, chopped
1/2 cup heirloom cherry tomatoes, halved
2 tablespoons bacon, chopped and cooked until crispy
Buttermilk Dressing (recipe follows)
In a bowl, combine the bread crumbs and the herbs. Add in the lettuce, tomatoes and bacon and toss with as much of the dressing as desired. Serve immediately.
Buttermilk Dressing
Yield: about 2 cups
1/2 shallot
1/4 cup buttermilk
1/4 cup apple cider vinegar
1 to 2 tablespoons honey
1 egg yolk
Salt and pepper to taste
11/2 cups canola oil
Place all ingredients except the oil into a blender and pulse. Place the blender on a slow setting and slowly drizzle in the canola oil. Taste and adjust seasoning as necessary. Serve or store, refrigerated in an airtight container, for up to 1 week.
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