Chilling the bowls and forks just before serving makes this dish extra refreshing. The salad is excellent with a variety of toppings, so feel free to experiment. Continuing education coordinator for culinary, hospitality and horticulture at Metropolitan Community College in Omaha, Nebraska, Cathy Curtis recommends enjoying this recipe with a side of baguette and a glass of Sancerre.
Summer Butter Lettuce Salad with Honey Poppyseed Dressing
Yields: 4 servings
- 4 oz mayonnaise
- 2 oz honey
- 2 oz white wine vinegar
- 1 Tbsp granulated sugar
- 1 lemon, zested and juiced
- 1 Tbsp poppyseeds, lightly toasted
- 1 large pinch sea salt, plus more to taste
- 1 pinch celery salt
- 1 small pinch crushed red pepper flakes, crumbled
- 1 head butter lettuce, cut through core into 4 equal sections
- 4 oz dried cherries
- 4 oz goat cheese, crumbled and softened
- 2 tsp chia seeds
- freshly cracked black pepper, to taste
Place four shallow bowls or salad plates and forks into freezer to chill.
Into small mixing bowl (or 12- to 16-ounce jar with tight-fitting lid), add mayonnaise, honey, vinegar, sugar and a splash of lemon juice; with whisk, stir until well combined, or place lid on jar and shake to blend. Stir in 1 pinch lemon zest, poppyseeds, sea salt, celery salt and crushed red pepper flakes; let stand 2 minutes. Adjust seasoning to taste if needed; set aside.
Into each of four chilled bowls, add one section lettuce. Drizzle dressing over the lettuce, then sprinkle with cherries, goat cheese, chia seeds and black pepper; serve salads with chilled forks.