Butter Lettuce Salad with Castelvetrano Olives and Manchego
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Butter Lettuce Salad with Castelvetrano Olives and Manchego
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Vinaigrette:
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp vegetable oil
- 1 clove garlic minced
- honey to taste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Course Bread Crumbs:
- 4-5 pieces baguette sliced, leftover
- 2-3 tsp butter
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Salad:
- 1 butter lettuce washed & torn to bite-sized pieces, head
- Castelvetrano olives halved lengthwise, handful
- manchego cheese freshly grated
- black pepper to taste, freshly cracked
Instructions
- Prepare the vinaigrette by combining the apple cider vinegar, olive oil, and vegetable oil, minced garlic, honey, and sea salt & freshly cracked pepper, to taste.
- Whisk until well combined; set aside to allow flavors to mingle.
- Side Note: We like a tangy vinaigrette, if you don't, use less vinegar, to taste.
- Prepare the bread crumbs by placing the slices of baguette in a food processor; pulse until you achieve coarse crumbs.
- Heat the butter and bread crumbs in a skillet over medium heat then cook, stirring often, until golden brown.
- Season with sea salt and freshly cracked pepper, to taste. Set aside to cool completely.
- When serving, toss the butter lettuce with a bit of the well-whisked vinaigrette until evenly coated.
- Place on the serving plate then top with olive halves, cooled bread crumbs, red onion, and grated manchego cheese.
- Top with freshly cracked black pepper, to taste.
- Serve immediately. Enjoy.
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