BUTTER LETTUCE SALAD WITH FETA, WALNUTS AND AN OLIVE OIL LEMON DRESSING

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BUTTER LETTUCE SALAD WITH FETA & WALNUTS AND AN OLIVE OIL LEMON DRESSING

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One of my favorite summer salads is my butter lettuce with feta and walnuts with an olive oil and lemon dressing.  Light and refreshing you can add fresh grapefruit and avocado, etc. Keep it light and keep it simple, I hope you enjoy!

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Ingredients

  • ½ cup walnuts, chopped
  • 2 heads butter lettuce, rinsed and spun dry (place back in refrigerator to keep cold)
  • Kosher salt
  • 1/3  cup Shallot Vinaigrette, plus additional if desired
  • 1 cup feta cheese, crumbled
  • Pomegranate seeds to sprinkle on top of the salad (if pomegranates are not in season, you can use dried cranberries or cherries)
  • 2 tablespoons finely chopped Italian parsley

Instructions:

  1. Toast the walnuts by placing them in a small dry frying pan.  Turn the heat to medium, and toss and shake the nuts back and forth until they have browned and released their fragrant oils, about 4 to 5 minutes.  You will be able to smell the aroma.  Be careful not to burn the walnuts; they will end up tasting rancid.  Place in a small bowl and set aside.
  2. Place the butter lettuce in a salad bowl.
  3. Sprinkle salt over the lettuce.  Pour 5 tablespoons of the dressing over the lettuce, and gently toss.  If you feel the salad is too dry and needs more dressing, add 1 tablespoon at a time.
  4. Evenly distribute the lettuce among 6 to 8 plates.  Garnish with feta cheese, pomegranate seeds, parsley, and walnuts.
  5. Serve with a piece of crusty sourdough baguette.

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  • dholcomb1

    yummy