Butterhead Lettuce And Spring Vegetable Salad Food

SPRING VEGETABLE SALAD

Steps:

• Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

BUTTER LETTUCE SALAD RECIPE

Steps:

• Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
• To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
• While it is cooking, fill a bowl with cold water and add some ice in it.
• Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
• To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
• Drain both vegetables and set them aside.
• To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
• Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

BUTTERHEAD LETTUCE AND SPRING VEGETABLE SALAD

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
• Divide salad equally among four plates and top each with sprouts. Serve immediately.