Simple Butterhead Salad
When your ingredients are fresh, simple is the best. No need to get all complicated - just some good vegetables and few strong flavor additions can make elegant and satisfying meal in minutes. As always tweak this salad as your taste buds see fit. This amount serves 6.
Ingredients:
1 large butterhead lettuce, washed and leaves torn to bit size
1 cup Castelvetrano olives, pitted, cut in half
1/2 cup walnuts chopped (or panko works well too)
2 tbls olive oil
1/4 cup minced chives (or I like to use chive flowers if you have any - no need to chop)
2 oz manchego cheese, grated
Optional: fresh fennel bulb, sliced very thin, ideally using a mandolin
salt and fresh ground pepper
Dressing:
1/4 cup apple cider vinegar
2 tbls honey
2 tbls olive oil
In small bowl whisk together ingredients for the dressing, set aside.
In a small skillet heat olive oil on medium heat, and then add walnuts. Stir often until nuts are golden brown in color.
Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, nuts, chives, salt, fresh pepper and fennel, if using. Drizzle with dressing right before serving and enjoy!
** If you dress this salad too soon, the lettuce will get soggy. We recommend saving the nuts until after it is dressed and sprinkle on right before serving.