Our butter lettuce is delicate and silky in texture without sacrificing true lettuce flavor. That play between delicate and flavorful goes for the buttermilk dressing as well.
Ingredients
1 head butter lettuce
1 egg
1 lemon
1/4 tsp salt
8 oz neutral oil
6 oz buttermilk
1 clam shell radish microgreens (optional)
Method
Cut the core away from the butter lettuce leaving the leaves as large as possible while gently rinsing away any residual dirt from the leaves.
Allow the greens to dry.
In a food processor, whiz the egg, lemon zest, juice, and salt.
With the processor running, slowly drizzle in the oil to make a mayonnaise.
Then whisk in the buttermilk to make a slightly thick dressing.
On a serving platter lay out half of the butter lettuce leaves.
Sprinkle with a pinch of salt, drizzle with some of the buttermilk dressing, and scatter half of the microgreens if using.
Layer the rest of the lettuce leaves on top and repeat.
Finish the salad with a grind of black pepper and serve.