Butterhead Lettuce with Pistachio Vinaigrette

Butterhead Lettuce with Pistachio Vinaigrette

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This simple salad is a refreshing treat that combines silky, butterhead lettuce with a savory pistachio dressing that has a kick of spice. It's fast and easy to make and pairs well with any summer dish.

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For the dressing

  • 1/2 Cup extra-virgin olive oil
  • 1/4 Cup plus 2 tablespoons raw pistachios
  • 1/2 Thai chile, seeded and minced
  • 4 Teaspoons lemon juice
  • 3 Tablespoons champagne vinegar
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper

For the salad

  • 2 heads Butterhead lettuce
  • 1 Tablespoon finely chopped chives
  • 2 Tablespoons finely chopped oregano
  • 2 Tablespoons finely chopped mint
  • 2 Tablespoons finely chopped tarragon
  • 8 radishes, thinly sliced into rounds
  • 1/2 Cup green olives, pitted and chopped, preferably Sevillano or Manzanilla

Butter Lettuce Salad with Pistachio-Peach Vinaigrette

Summertime is meant for simple salads. Here in the Nashville area, we are blessed with an abundance of local farms and farmer’s markets where you can snatch up a variety of beautiful lettuce and salad greens. If you don’t have butter (or “bib”) lettuce available, feel free to substitute what is growing fresh in your neighborhood.

2 heads butter lettuce, rinsed, dried, roughly chopped and chilled
½ cup shaved Manchego cheese
1 cup pistachio nutmeats, divided
3 fresh peaches
1 cup olive oil
½ cup red wine vinegar
1 1/2 tsp whole grain mustard
1 tsp sea salt
2 tbsp sorghum or 1 tbsp packed light brown sugar

For the vinaigrette, peel and pit one peach and place in a blender. Add olive oil, salt, sugar, and vinegar and blend to combine. Once smooth, turn off the blender and add mustard and ½ cup of pistachio nutmeats. Pulse the blender a few times to emulsify, leaving pieces of the pistachios intact.

Place the cold lettuce in a serving bowl and sprinkle the shaved cheese and remaining pistachios on top. Pit and slice the remaining two peaches and add to the salad. Serve the dressing on the side or toss lightly just before serving, as butter lettuce will quickly wilt once dressed.

Mediterranean Vinaigrette (with Radicchio and Butterhead Lettuce)

Makes ¼ cup / Serves 4
This spicy Mediterranean style dressing heightens the mellow flavor of soft butter head lettuce. Decorate with colorful shreds of radicchio and other garnish.

1/8 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup carrot juice
2 tablespoons raisins
2 tablespoons wine vinegar
6-8 sprigs fresh cilantro
1-tablespoon plain yogurt
1/4-cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 head butter head lettuce
1 head radicchio
Garnish: Black olives, cucumber, carrots and croutons'

  1. In a small skillet, heat the cumin and coriander over medium heat until fragrant, 2&ndash3 minutes. Add the carrot juice and gently simmer over until reduced by half.
  2. Place the raisins in a bowl and pour the hot carrot juice over them, allowing them to plump for 5 minutes. Whisk in the remaining ingredients and blend to emulsify. (Can be made in a blender). Season with salt and pepper to taste.
  3. Season a wooden salad bowl by rubbing with a clove of garlic and salt. Add the salad greens, and spoon over the dressing, to taste. (Reserve additional dressing in a covered jar in the refrigerator.) Garnish with the black olives, cucumber, carrots and croutons.

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Pistachio Vinaigrette

I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.

Having homemade dressing at the ready has become a necessity in our fridge. It’s incredibly easy to make and so much better for you than may of the bottled versions. This pistachio vinaigrette is a welcome change from my normal go to salad dressing and the addition of Wonderful Pistachios packs a nutritional punch inside this tiny little jar.

Pistachios are known as “The Fit Nut” because they’re one of the highest in protein and fiber, and considered part of a heart-healthy lifestyle. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. They’re also known as The Skinny Nut because they’re one of the lowest in calories and fat. Pistachios get their colorful green and red-purple hues from antioxidants. Yes my friends, Wonderful Pistachios are a nutritional powerhouse that offer
great taste AND good health.

Recipe Summary

  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon pistachio oil
  • 3 cups thinly sliced napa cabbage
  • 2 cups thinly sliced romaine lettuce leaves
  • ¼ cup chopped fresh Italian flat-leaf parsley
  • 1 tablespoon finely sliced fresh basil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons chopped pistachios

In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.

In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.

1. Arugula

Photo by Chelsea Kyle, food styling by Katherine Sacks

Alternate names/varieties: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola

Characteristics: Originating from the Mediterranean, this green tastes earthy and slightly tart with a bold, peppery kick. The shape of an arugula leaf is similar to oakleaf lettuce, with rounded edges that undulate from broad to slight. The edges of baby arugula aren't as defined.

How to use it: Arugula can be eaten raw, in bold-flavored salads wilted into pasta cooked into a gratin or blended into a pesto-like spread.


  • Butter lettuce, also called Boston, Bibb and Living lettuce, has tender silky leaves with a delicate fresh flavor.
  • Usually sold with its roots still attached, butter lettuce lasts longer in the fridge than other lettuces because it&rsquos essentially still growing.
  • Butter lettuce, with it&rsquos tender leaves, is wonderful in spring and summer salads.

Simple Butter Lettuce Salad

Crisp, refreshing, a little rich, a little savory, sweet and zippy, this gorgeous butter lettuce salad is all of the things and hits all of the spots. Butter lettuce is one of those underrated, often-overlooked ingredients that feels completely luxurious—it’s called butter lettuce, it even sounds luxurious—and that we highly recommend incorporating into your everyday, or at least your every week.

Recipe Summary

  • 7 cups baby spinach and/or butterhead lettuce
  • 2 cups fresh red raspberries
  • 1 cup fresh culinary rose petals
  • 1 cup thinly sliced red onion
  • ½ cup roasted, salted shelled pistachios
  • ⅓ cup chopped fresh tarragon and/or oregano
  • ½ cup good-quality olive oil
  • 3 tablespoons Rose Vinegar* or champagne vinegar
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon sugar
  • ⅛ teaspoon bottled rose water
  • Shaved ricotta salata or Parmesan cheese

In an extra-large bowl combine spinach, raspberries, rose petals, red onion slices, pistachios, and herbs.

For dressing: In a screw-top jar combine oil, vinegar, mustard, 1/2 teaspoon freshly cracked black pepper, the sugar, rose water, and a dash salt. Cover shake well. Pour dressing over salad toss gently to coat. Top with cheese.

Watch the video: Βινεγκρέτ Μέλι Μουστάρδα (August 2022).