The other day we were treated to some organic fresh greenhouse butter lettuce. It tasted just like the name….creamy and buttery. Instead of putting normal dressing on it I wanted something that would bring out the light lettuce flavor. We had a ripe pear, and a small amount of blue cheese left. So……I put this together and the flavors were fantastic. The recipe is for two dandy salads.
- 1 ripe pear cut into small cubes
- 4-5 butter lettuce leaves tore into bite size pieces you might need more or less leaves
- 1 heaping tablespoon grey poupon mustard
- 2 tablespoon good olive oil
- About a quarter cup of water
- 1-2 tablespoons blackberry balsamic vinegar
- 1 large tablespoon crumbled blue cheese
Wash lettuce leaves wrap in damp paper towel and place in a plastic bag, wrapping tightly but don’t bruise the lettuce leaves……refrigerate while preparing everything else. Or longer, this makes the leaves firm and have some crunch.
In a small bowl add mustard and oil. With a whisk whip it good. It takes some whipping to blend these two ingrediants. Next add water, enough so the sauce is smooth and runny. Not too thin, I would start with half the water then add the rest small amounts at a time.it is possible you could need more too.
Remove lettuce from its wrap and tear into pieces placing them into individual bowls. Break the blue cheese up and crumble a small amount over the leaves in each bowl. Cut pear…….I would do this last because they will start to turn brown fairly quick. Divide the pear equally between the two salads. With a spoon drizzle mustard mixture over leaves. You do not have to use all of it……we almost did though. Then drizzle the blackberry (or your favorite flavored) balsamic vinegar over the mustard dressing. No need to toss…..just serve. This is light enough that you will still taste the butter leaf lettuce. We could have made a meal out of it.
Thought about it afterwards, walnuts and or dried cranberries would be good as well.
As always we hope you enjoy.