Butter Lettuce and Pumpkin Seed Salad Ingredients
Butter lettuce recipe
INGREDIENTS
• 1/2 cup hulled salted pumpkin seeds
• 3 medium roasted garlic cloves
• 2 tablespoons plus 1 teaspoon apple cider vinegar
• 2 tablespoons unfiltered apple cider; or unfiltered, unsweetened
apple juice
• 6 tablespoons extra-virgin olive oil
• 2 heads butter lettuce, washed and torn into large pieces
1. Toast pumpkin seeds in a medium frying pan over medium heat until
golden brown, about 5 minutes. Remove from heat and reserve.
2. Combine garlic, cider vinegar, and apple juice in a small bowl.
Season well with salt and freshly ground black pepper. Whisking continuously,
slowly add the oil in a thin stream until fully incorporated. Season
as necessary with salt and freshly ground black pepper.
3. Put the butter lettuce in a large salad bowl, coat with the dressing,
and toss to combine. Garnish with the toasted pumpkin seeds and serve
immediately.
Beverage pairing: Serve with a light pilsner, such as Czechvar, or
with a British stout, like Samuel Smith’s Imperial Stout. If you prefer
wine, a glass of Grüner Veltliner from Austria provides just enough
fleshiness to accommodate the nutty sweetness of the pumpkin seeds
and apple cider in this dish. Look for more fruit-driven vinifications
of this white varietal, like the 2005 H.u.M. Hofer Grüner Veltliner
or the 2004 Hiedler Thal.
Your Butter Lettuce and Pumpkin Seed Salad is ready now
More Lettuce recipes
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Lettuse,Letuse or Letuse (so many chances to misspell)