For this year’s Thanksgiving dinner, I served this old-fashioned salad with smoked salmon on a platter; it was simply delicious. I love this salad so much and I made it again tonight for dinner..
Ingredients: (Serves 6)
3 small heads Butter Lettuce, 2 Tablespoons fresh lemon juice, 1 1/2 Tablespoons Dijon mustard, 3/4 cup extra virgin olive oil, 2 Tablespoon chopped fresh flat-leaf parsley, 1 Tablespoon shallot (finely chopped), 1 large egg (hardboiled and peeled), kosher salt and freshly ground pepper.
– Trim the bases of the lettuce heads and remove any damaged leaves. Cut each head through the core into four wedges; rinse under cold water, shake gently to get rid of excess water, set the wedges on a clean dishcloth to drain, cut side down.
– In a bowl, whisk lemon juice and mustard. Add 1/2 teaspoon salt and a few grinds of pepper, whisk in the olive oil in a slow steady stream. Stir in parsley and shallot.
– Separate the egg white from the yolk; using the back of a spoon, press the white through a fine sieve, repeat with the yolk. Stir the egg into the dressing and taste for seasoning.
– For individual serving, arrange two lettuce wedges on salad plate and spoon dressing over them; serve immediately.
Adapted from Fine Cooking Thanksgiving Cookbook
For this recipe, I used the beautiful and tasty “living Butter lettuce” (roots still attached) by Windset Farms (https://www.windsetfarms.com/). The mimosa vinaigrette is so delicious, I think it goes well with smoked salmon, prawns or avocados.
Preparation is simple and you can prep all ingredients ahead. A great tip from Fine Cooking: hard-boil the egg at least one day in advance as it’s easier to peel.
Did you know Butter lettuce is also known as Boston or Bibb lettuce?
For large hard-boiled eggs, place eggs in saucepan and add enough cold water by about 1 inch. Slowly bring water to boil over medium heat; when water has reached a boil, cover and remove from heat, let sit for approximately 12 minutes. Transfer eggs to a colander and place under cool running water to stop the cooking process. Practice makes perfect (OO)