Butterhead Lettuce With Pistachio Vinaigrette

2.5 from 2 ratings

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.

Servings

servings

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons raw pistachios
1/2 thai chile, seeded and minced
4 teaspoon lemon juice
3 tablespoon champagne vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heads butterhead lettuce
1 tablespoon finely chopped chives
2 tablespoon finely chopped oregano
2 tablespoon finely chopped mint
2 tablespoon finely chopped tarragon
8 radishes, thinly sliced into rounds
1/2 cup green olives, pitted and chopped, preferably sevillano or manzanilla

Directions

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.
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.