Friday, July 9, 2010

Butter Lettuce

There's nothing that tastes better than a fresh home-made salad on a hot summer day.
This recipe was introduced to us by another European chef. I love it when I have guests and they offer to cook for us and I of course have benefited from these recipes in my past years.
This year my daughter decided to grow her own butter lettuce in her newly raised garden bed.
It's simple, and delicious.

Butter Lettuce
  • 1 head butter lettuce
  • 2 onion greens
  • Add some fresh mushrooms
Dressing
  • 1 egg
  • 1 tsp. mustard
  • 1/2 cup whipping cream
  • 1/2 tsp. salt
  • 3 tbsp. lemon juice
  • 3 tbsp. oil
Instruction.
  1. Wash and clean your butter lettuce, spin dry, and make sure it is nice and crisp.
  2. Tear or shred it into bit size pieces.
  3. Add any of the other ingredients.
  4. Then whip the whipping cream till medium thickness, add egg and mustard, whipping some more. The texture should be smooth.
  5. Add salt, lemon juice and oil.
  6. Pour over freshly cooled butter leaves.
You'll be making this more than once.

7 comments:

  1. Yum! This looks perfect for the hot days we are having right now!

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  2. I absolutely love your blog, and have for several months now. I discovered it whilst searching for a lemon potato recipe for Easter (they were fantastic, btw). I have made several of these these recipes since...and am most impressed with each and every one.

    Amongst my family and friends, it is common conversation for each of us to now say "did see the recipe today on MGCC?"... :)

    I wanted to take a minute to thank all of you who have shared such beautiful food.

    K. (Ontario)

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  3. This looks super healthy and looks like the perfect thing to make this summer! Thanks for sharing :)

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  4. This looks so good! I am going to have to try that dressing!

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  5. I was wondering about the raw egg question too?

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  6. While your digestion of raw eggs should be limited, it does not have to be completely excluded IF you follow all important safety measures and consume them sparingly.
    HOWEVER, Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.
    Pasteurized eggs are a good option for use in salad dressings, mouss or homemade ice cream

    ReplyDelete