Ingredients
1 head of Butter lettuce
1/2 c pecans, toasted & chopped
3/4 of a pear, peeled & diced
Olive Oil
Champagne Vinegar
Pepper
Yields two first course servings.
Directions
Toast pecans in toaster oven (or oven) at 300 for 5-7 minutes. Turn frequently so they don't burn. In a large bowl, add in torn pieces of lettuce, pecans, and pears. Toss with fresh ground pepper, olive oil, and champagne vinegar to taste. Personally, I prefer to add more oil than vinegar, but it's up to you. As I've said before, use the best olive oil you can get. It makes all the difference. Top with freshly grated manchego. Delish. I was licking my bowl.
Update: Oops. I forgot to mention that it's best to use an overly ripe pear as the juices add flavor to the dressing.
4 comments:
I love butter lettuce!!! SO yummy!! I look forward to picking up my CSA package each week because of the butter lettuce. YUM! This salad looks oh so tasty! xo
I have been looking for a light salad and dressing. Not familiar with champagne vinegar, what is it like?
Sounds delicious!
caroline - i was on a butter lettuce kick a few years back. i moved on to spinach and then arugula. using butter lettuce reminded me how much i love it.
nancie/mom - champagne vinegar has lighter, more subtle flavor than other vinegars. i got mine at whole foods.
kim - you must try it!
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