Buttercrunch Salad

Summertime means the possibility of a trip to your local farmer's market to search out the brightest local flavors of the season. I know that waking up early on a Saturday isn't ideal but on the off chance you are up early, I highly recommend using that time to pop out and see what sort of vegetable and fruit treasures you can stock up on! One of my recent trips involved bringing home two heads of "Peter Rabbit" lettuce or what is more commonly known as "Buttercrunch" lettuce. In Romania we had an extremely simple salad over and over again. Just and oil and vinegar dressing drizzled over half a head of buttercrunch lettuce; a strong dose of garlic, maybe a sprinkling of fresh dill. And somehow we never got tired of it. Maybe because when you lightly dress a salad and pay respect to the lettuce itself instead of covering it up with so many other ingredients, you notice the flavor in the lettuce itself. I think every vegetable deserves a moment as a movie-star.

Buttercrunch Salad
(serves 4-6)

3 Tablespoons high-quality olive oil (I like to use lemon-infused olive oil)
3 Tablespoons white, champagne, or rice vinegar
1/8 teaspoon sea salt
1/8 teaspoon black pepper
3 cloves fresh garlic, very thinly sliced
2 heads buttercrunch lettuce, well-washed

1.) Begin by combining oil, vinegar, salt, pepper, and garlic in a bowl and allow the flavors to mingle for 40 minutes to an hour.
2.) Cut heads of lettuce in half or otherwise arrange lettuce leaves in bowls. Spoon vinaigrette over the salads, evenly distributing slices of garlic and making certain to get the dressing down into the swirl of leaves for optimal flavor experience.

1 comment

  1. I always love getting a wedge salad - you know the ones where you're served a solid hunk of iceberg lettuce, drizzled in a nice peppery ranch? But since I've foregone sugar, and all good ranch dressings have sugar, I'd kinda given that one up. All that to say: I'd love to try this as an alternative! Thank you for sharing. :)