Serves
5 People
Cooking Time
40 minutes
Season
This recipe was written by Kayla Howey at The Original Dish. A butterhead take on the classic Caesar salad,it would be great with some smoky bacon from the Forty Hall Farm shop.
Ingredients:
Parmesan Vinaigrette
- 2 cloves garlic
- ½ cup grated parmesan cheese
- 2 tbsp white wine vinegar
- 1 tbsp honey
- ½ cup neutral oil (safflower, grapeseed, or canola, etc.)
- ¼ cup olive oil
- 1 lemon, juiced
- kosher salt
- freshly cracked black pepper
Butter Lettuce Salad
- 6 oz raw bacon
- olive oil
- 4 oz crusty bread
- 2 heads butter lettuce, core removed and leaves separated
- 1 head endive, end removed and leaves separated
- 4 radishes, shaved thin
- small chunk of parmesan cheese
- fresh dill leaves
Method:
1. Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.
2. Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.
3. Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.
4. Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.
