5 Ingredient Butter Lettuce Salad With A Pesto Vinaigrette Recipes

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STACKED BUTTER LETTUCE SALAD



Stacked Butter Lettuce Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon yuzu rice wine vinegar or unseasoned rice wine vinegar
Juice of 1 lime
2 teaspoons peeled and grated fresh ginger
2 teaspoons sugar
1 tablespoon safflower oil
Coarse salt and freshly ground pepper
1/4 avocado, peeled, and thinly sliced, for serving
1 head butter lettuce, inner leaves only
2 teaspoons toasted sesame seeds, for serving
Flaky sea salt, such as Maldon, for serving

Steps:

  • In a small bowl, whisk together vinegar, lime juice, ginger, and sugar. Gradually whisk in oil, adding it in a slow, steady stream, and continue whisking until mixture is emulsified. Season with salt and pepper.
  • Place avocado in the center of a chilled serving plate. Season with salt and pepper. Beginning with the smallest lettuce leaves, add to dressing just to coat. Place dressed leaves around and over avocado. Repeat the dressing and layering process working from smallest to largest leaves. Sprinkle with sesame seeds and sea salt. Serve immediately.

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE



5 Ingredient Butter Lettuce Salad With a Pesto Vinaigrette image

Sometimes we all need short cuts. This is such a simple 2 minute salad, but a nice change from the "romaine or iceberg lettuce salad with Italian or Bleu Cheese dressings." It compliments anything and it equally as good for company as everyday.

Provided by SarasotaCook

Categories     < 15 Mins

Time 10m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 6

2 heads butter lettuce (can also go by Bibb or Boston, I like to get the organic or fresh packed vs the pre-bagged lettuce i)
pecorino romano cheese, grated (as a garnish)
4 tablespoons olive oil
4 tablespoons store bought pesto sauce
2 tablespoons fresh lemon juice
fresh ground pepper

Steps:

  • Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
  • Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
  • ENJOY!

Nutrition Facts : Calories 131.8, Fat 13.7, SaturatedFat 1.9, Sodium 4.4, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 1.1

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