Butter Lettuce Salad with Castelvetrano Olives and Manchego
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Large skillet
Ingredients
Vinaigrette:
3tbspapple cider vinegar
2tbspolive oil
1tbspvegetable oil
1cloveof garlicminced
Honeyto taste
Sea salt and freshly cracked pepperto taste
Course Bread Crumbs:
4-5piecesof leftover baguettesliced
2-3tspbutter
Sea salt and freshly cracked pepperto taste
Salad:
1head of butter lettucewashed & torn to bite-sized pieces
Handful of castelvetrano oliveshalved lengthwise
Manchego cheesefreshly grated
Freshly cracked black pepperto 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.