Butterhead Lettuce with Pistachio Vinaigrette Recipe

Jun 28, 2012 @ 12:26 PM
Posted by Dan Kluger, Special Contributor

Nutrition

Cal/Serving: 368
Daily Value: 18%
Servings: 4

Low-Carb
Sugar-Conscious

Fat	36g	56%
Saturated	5g	25%
Carbs	10g	3%
Fiber	5g	18%
Sugars	2g	0%
Protein	5g	10%
Sodium	825mg	34%
Calcium	108mg	11%
Magnesium	42mg	10%
Potassium	436mg	12%
Iron	3mg	18%
Zinc	1mg	4%
Vitamin A	3016IU	60%
Vitamin C	8mg	13%
Thiamin (B1)	0mg	12%
Riboflavin (B2)	0mg	6%
Niacin (B3)	1mg	3%
Vitamin B6	0mg	18%
Folic Acid (B9)	81µg	20%
Vitamin E	5mg	27%
Vitamin K	119µg	149%
Fatty acids, total monounsaturated	25g	0%
Fatty acids, total polyunsaturated	5g	0%

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Butterhead Lettuce with Pistachio Vinaigrette

Stephanie Fray for Conundrum

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.

Click here to see more salad recipes.

INGREDIENTS

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

DIRECTIONS

For the dressing:

In a small pot, heat olive oil and pistachios together over a low flame until warm, about 1 minute. Place warm pistachios in food processor and pulse until roughly chopped. Immediately pour pistachio mixture into bowl with Thai chile, and let it sit for 10 minutes. Add lemon juice, champagne vinegar, kosher salt, and ground pepper.

For the salad:

Trim the stem and remove the outside leaves of the lettuce. Cut each lettuce in half lengthwise and wash. Combine herbs with the pistachio vinaigrette. Place each half lettuce in separate bowls and spoon equal amount of vinaigrette on top of each serving. Spinkly each with radishes, and olives, and finish with cracked ground pepper.