Blue Cheese, Toasted Breadcrumbs, Butter Lettuce Green Salad With Shallot Vinaigrette Recipe
This recipe is a total winner with crisp butter lettuce, ripe tomatoes, toasted breadcrumbs, lots of herbs, and crumbly sweet blue cheese. Serve it as a side salad or top it with grilled salmon or chicken for a main dish.
2headsbutter lettucecleaned, separated into leaves, and dried
1pintgrape or cherry tomatoeshalved
2ouncescrumbled blue cheese
1/3cupPanko breadcrumbs(gluten free to make the dish gluten free)
1/4cupsnipped fresh chives
Instructions
Make The Shallot Vinaigrette:
Start making the shallot vinaigrette by combining the shallots and red wine vinegar in a nonreactive (glass or stainless steel) bowl. Set it aside for about 5 to 10 minutes until the shallots start to turn a little brighter pink (this helps mellow any harshness and bring out their best flavor)!Once the shallots are ready, whisk in the mustard and add a generous pinch of salt and freshly ground black pepper. While constantly whisking, slowly pour the oil into the bowl in a thin stream until well incorporated. Taste the dressing by dipping a leaf of butter lettuce in it, adding some sugar and more salt or pepper as desired.TIP: Vinaigrette can be made up to 4 days in advance. Keep refrigerated in an airtight container until ready to use. If the dressing solidifies, leave it at room temperature (or run the jar under warm water) until it is liquid then whisk or shake until it is reincorporated.
Assemble The Butter Lettuce Salad:
Arrange the butter lettuce leaves on a platter, then scatter the remaining ingredients -- the halved tomatoes, crumbled blue cheese, chives, and breadcrumbs on top.Garnish with a pinch of good sea salt, drizzle with a few generous spoonfuls of the shallot vinaigrette and serve immediately, passing the additional vinaigrette on the side.