Sometimes the simplicity of a salad can astound both in taste and appearance!
Such is the case with this Butterhead lettuce salad I made for lunch the other day.
To the lovely leaves I added some thinly sliced avocado, red onion, and shaved Pecorino Romano. I dressed it lightly with olive oil, lemon juice, champagne vinegar, kosher salt, and a bit of freshly ground pepper.
Butterhead lettuces, often known as Boston or Bibb or simply Butter, have small, round loosely formed heads with soft, buttery textured, pliable leaves and a subtle sweet flavor.
Colors can range from shades of green with yellow tinges to newer varieties of red and rosey colors.
They are generally grown to full size heads with the roots attached to prolong freshness. They require gentle handling and washing due to the tender leaves.
Preferred storage is is a perforated bag in the crisper drawer of the fridge.
If available with the roots and dirt attached, keep it attached until you carefully separate the leaves, wash and dry it well. Then chill until making your salad.
Because the soft leaves can wilt easily always dress immediately before serving.
Butterhead Lettuce with Avocado, Red Onion, and Pecorino Romano
makes 2 to 4 servings (depending how hungry you are)
1 head butterhead lettuce, leaves separated
1 avocado, halved, pitted and thinly sliced
1/3 of a small red onion, thinly sliced
½ cup shaved Pecorino romano cheese
Dressing
1 and ½ tablespoon fresh lemon juice
1 and ½ teaspoon Champagne vinegar
Kosher salt and freshly ground black pepper to taste
In a serving bowl, add the lettuce and top with the avocado, and red onion.
Drizzle the olive oil over the salad. (Add the olive oil first to prevent the leaves from wilting from the acidity of the vinegar and lemon juice).
Add the lemon juice and vinegar.
Season with the salt and pepper.
Toss gently to coat the lettuce with the dressing.
Taste for seasoning.
Top with Pecorino Romano shavings.
Serve immediately.
