A delicious and oh so simple spring salad!

A delicious and oh so simple salad that demands the freshest ingredients!

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"When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is."
- ALICE WATERS

This month we are sharing our recipe for a simply delicious Butter Lettuce salad! As Alice Waters says in her quote, high quality ingredients are the key to scrumptious food. Even with simple recipes like this one, you get wonderful results when the components of the dish are all top notch. For this recipe be sure to use shavings from a piece of high quality Parmesan cheese, or a Parmigiano-Reggiano (the pre-grated versions lose their flavor fast!). And use a high quality extra-virgin olive oil (first-press) as well. You can find delicious hydroponically grown butter lettuce almost any time of year now. Yay! For the lemon zest - since you are using the outside of the lemon in addition to the juice, I recommend using an organically grown lemon. Happy Spring and Happy Easter everyone!

Love, Mary

Join Meagan Crafts-Price and our Pastry Chef, Jocelyn, for a "Chocolate Extravaganza!" cooking class Saturday, April 9th. Using chocolate in savory and sweet recipes. More info

This butter lettuce salad was one of the ten courses we served at our Park City Pop-up in February. Simple and outrageously delicious salads, like this one, get rave reviews at our events! (up-coming pop-ups)

Springtime Butter Lettuce Salad

Serves 4-6

12 oz Butter lettuce, chopped (1 - 2 heads depending on serving size desired)
1/2 cup chèvre (fresh goat cheese)
1 large lemon for juice and zesting
micro-greens or arugula for garnish

For the vinaigrette:
1/4 cup lemon juice
2 TBSP cider vinegar
1 1/2 TBSP sugar
1/2 cup olive oil
Salt and pepper

Directions:

1. Wash and chop the butter lettuce
2. Mound lettuce on plates with a scoop of chevre on each plate
3. Using a microplane or zester, zest the lemon over the top of the salad
4. Combine vinaigrette ingredients in a mason jar, shake until combined.
5. Drizzle vinaigrette over the salad
6. Garnish with micro-greens and/or a sprig of arugula

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