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Butter Lettuce Salad with Castelvetrano Olives and Manchego

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

Vinaigrette:
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 clove of garlic minced
  • honey to taste
  • Sea Salt and Freshly Cracked Pepper to taste
Course Bread Crumbs:
  • 4-5 pieces of leftover baguette sliced
  • 2-3 tsp butter
  • Sea Salt and Freshly Cracked Pepper to taste
Salad:
  • 1 head of butter lettuce washed & torn to bite-sized pieces
  • Handful of castelvetrano olives halved lengthwise
  • manchego cheese freshly grated
  • freshly cracked black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Whisk until well combined; set aside to allow flavors to mingle.
  3. Side Note: We like a tangy vinaigrette, if you don't, use less vinegar, to taste.
  4. Prepare the bread crumbs by placing the slices of baguette in a food processor; pulse until you achieve coarse crumbs.
  5. Heat the butter and bread crumbs in a skillet over medium heat then cook, stirring often, until golden brown.
  6. Season with sea salt and freshly cracked pepper, to taste. Set aside to cool completely.
  7. When serving, toss the butter lettuce with a bit of the well-whisked vinaigrette until evenly coated.
  8. Place on the serving plate then top with olive halves, cooled bread crumbs, red onion, and grated manchego cheese.
  9. Top with freshly cracked black pepper, to taste.
  10. Serve immediately. Enjoy.