Recipes for lettuce salads Ingredients
Asparagus and Butterhead Lettuce Salad
Ingredients
• 1 bunch asparagus (about 1 lb.)
• 2 heads butterhead lettuce such as Boston or Bibb (see Notes)
• 3 tablespoons extra-virgin olive oil
• 5 teaspoons fresh lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly shredded lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dry mustard
• 4 ounces perlini mozzarella (tiny balls; see Notes)
• 2 tablespoons pine nuts
1. Hold the end of an asparagus stalk and bend until it snaps off.
Repeat with remaining stalks and discard woody ends. Slice trimmed
spears on the diagonal into 1/8-in. lengths, leaving tips about 1
in. long.
2. Remove and discard outer leaves of lettuce heads. Tear remaining
leaves into bite-size pieces. Rinse and dry. Set aside.
3. In a small bowl or measuring cup, whisk together olive oil, lemon
juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.
4. In a large bowl, toss lettuce with 3 tbsp. dressing. Divide lettuce
among 4 salad plates. Toss asparagus pieces with remaining dressing
and spoon over lettuces, dividing evenly. Sprinkle salads with perlini
and pine nuts. Serve immediately.
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