Butter lettuce and blueberry salad
Ingredients
For the salad:
- 1 head butter/Boston lettuce washed and thoroughly drained
- ¾ cup (170 g) blueberries
- ¾ cup (60 g) walnuts
For the dressing:
- 3 tbsp olive oil
- 1 lemon zest and juice
- 1 clove garlic
- ½ tsp fine sea salt
- 3-4 grinds of black pepper
Instructions
- For the salad, gently tear the lettuce leaves into bite-sized pieces, into a large bowl. Add the blueberries. Chop the walnuts coarsely, then add to the bowl with the lettuce and blueberries. Set aside.
- For the dressing, in a small bowl add the olive oil, lemon zest and 1 tbsp of the lemon juice. Grate the garlic on a microplane grater and add to the dressing, along with the sea salt and the black pepper. Whisk the dressing with a small whisk or fork until fully combined.
- Right before serving, give the dressing another whisk, then pour onto the greens. Toss the salad gently, dipping to the bottom of the large bowl to also toss the fruit and nuts that may have settled there. Serve immediately, adding another sprinkling of walnuts, if desired
Notes
Notes:
Substitutions: you can sub other nuts for the walnuts, hazelnuts are particularly good. If pears are in season, you can sub them for the blueberries. Use romaine if butter lettuce or Boston lettuce is unavailable.
Substitutions: you can sub other nuts for the walnuts, hazelnuts are particularly good. If pears are in season, you can sub them for the blueberries. Use romaine if butter lettuce or Boston lettuce is unavailable.