Butterhead Lettuce with Cashew Vinaigrette

This seemingly simple fork-and-knife salad is surprisingly filling and offers lots of big flavors, thanks to the chunky cashew vinaigrette and a generous shower of herbs. You can find butterhead lettuce at the supermarket year-round, but don’t hesitate to make this salad with other farmers market finds.

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Step 1

Combine all the herbs in a small bowl. Add about half of the herbs to the vinaigrette. Place the lettuce halves, cut side up, on four serving plates. Spoon some of the vinaigrette over each lettuce half. Top each salad with some of the radishes and olives, sprinkle with the remaining herbs, and finish each salad with some freshly cracked black pepper. Serve.

Step 2

The Takeaway Butterhead lettuce is mild, so it can take on a flavorful dressing. The cashew vinaigrette is an example of a dressing that begins with infusing olive oil with the flavor of toasted nuts, then gets cooled down with more olive oil and additional flavorful ingredients. This technique can work with all kinds of nuts; I do something similar with the Pistachio Vinaigrette.