Butter Lettuce Salad with Castelvetrano Olives and Manchego

I picked up some butter lettuce at the grocery store with Korean lettuce wraps in mind but when it came time for dinner I was craving a simple salad instead. After looking around for other salad ingredients, I found a red onion, leftover baguette slices, castelvetrano olives, and some manchego cheese. Next, I made some coarse bread crumbs out of the leftover baguette and sauteed them in some butter and simply seasoned them with sea salt and freshly cracked pepper. Finally, I made a garlicky apple cider vinaigrette and tossed the butter leaves with it, and then topped the dressed salad with the toasted bread crumbs, halved olives, red onion, and freshly grated manchego cheese on top. We all really loved how delicate the butter lettuce is and the other ingredients all paired so nicely together with the lettuce and vinaigrette. This was a light and delicious salad that tasted perfect on a really hot evening.

How to Make a Butter Lettuce Salad with Castelvetrano Olives and Manchego

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.

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.

Butter Lettuce Salad with Castelvetrano Olives and Manchego

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Sides

Servings: 4

Author: Pam - For the Love of Cooking

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

• 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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