Butter lettuce salad recipes Ingredients
Asparagus Butter Lettuce Salad With Pistachios and Mozzarella
Ingredients:
• 8 oz. asparagus
• 1 head butter lettuce (or red butter lettuce, as pictured)
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. lemon juice
• 1 small clove garlic, minced
• 1/2 tsp. finely shredded lemon zest
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. dry mustard
• 1/4 cup pistachios
• 6 oz. perlini mozzarella balls
• Chervil (optional)
1. Break off and discard tough asparagus ends (hold spear at either
end, bend until it breaks, discard lower section). Cut spears on the
diagonal into thin slices. Set aside.
2. Break off and discard tough exterior lettuce leaves. Tear remaining
leaves into bite-size pieces, wash, and dry. Set aside.
3. In a large bowl, whisk together oil, lemon juice, garlic, lemon
zest, salt, pepper, and mustard. Add asparagus and toss to coat. Add
lettuce and gently toss to coat thoroughly.
4. Distribute evenly among 6 plates. Sprinkle each serving with pistachios,
perlini, and fresh chervil leaves, if you like. Serve immediately.
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Lettuse,Letuse or Letuse (so many chances to misspell)