butter lettuce salad

WITH LIME FIG DRESSING

There is something so sweet and tender about butter lettuce, making it the ideal choice for a special side salad, perfect to serve while entertaining. Butter lettuces, including both Bibb and Boston varieties, are soft in texture and a little sweet—a nice alternative to the more common romaine. Make this salad to serve alongside your favorite fish or meat dish for a crowd-pleasing meal.

Yield 2–4 servings
Prep Time 10 minutes
Cook Time 5 minutes
CLEANSE

¾ cup raw walnuts

Pinch of Himalayan pink salt

2 heads butter lettuce, torn into bite-sized pieces

1 bulb fennel, shaved

1 cup dried Turkish figs, stems removed, sliced

For the dressing

3 dried Turkish figs, soaked in warm water for 15 minutes and drained

3 tbsp freshly squeezed lime juice

1 tbsp apple cider vinegar

1 tbsp mirin

1 clove garlic, minced

¼ cup olive oil

Pinch of Himalayan pink salt

1   To toast the walnuts, warm a small skillet over medium-high heat. Add the walnuts and pinch of salt, and cook for about 4 to 5 minutes or until fragrant. Stir continuously, and watch closely so they don’t burn. Set aside.

2   To make the dressing, in a high-speed blender, combine all ingredients. Blend until smooth and creamy. Add 1 to 2 tablespoons of warm water if needed to help with blending.

3   In a large salad bowl, toss the lettuce and fennel with desired amount of dressing. Top with figs and toasted walnuts.