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Butterhead lettuce farmer’s market salad

butterhead farmers market saladButterhead lettuce farmer’s market salad: The moment we saw this salad we could see it was one to add to the recipe box at The Farm at Rockledge Gardens.

It pretty much includes everything that you can gather at The Farm and is so colourful we it almost reminds us of one of our favourite colourful salads, the French Salad Niçoise. The silken leaves of the butterhead lettuce are perfect for this butterhead lettuce farmer’s market salad, since it’s leaves are shaped beautifully for cupping the dressing and the other ingredients.

We found this recipe at Farm Girl Gourmet.com and hope you enjoy it as much as we have:

Butterhead Salad with Olives, Spring Peas and Roasted Beets with Spicy Olive Vinaigrette

Ingredients: Makes 2 Servings

  • 2 small beets, quartered
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 head of butter lettuce, cut or torn into bite sized pieces
  • 1/2 cup spring peas (or thawed frozen peas)
  • 4 eggs, hard boiled
  • 1/2 cup grape tomatoes, sliced in half
  • 1 small carrot, scraped and finely grated
  • 12 whole black olives, such as Kalamata
  • 1/8 cup cilantro leaves

Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha or other hot sauce
  • 2 teaspoons honey
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt

  1. Preheat the oven to 425.
  2. Place quartered beets on a small baking sheet and drizzle with the 2 teaspoons olive oil. Lightly salt and pepper. Cover tightly with aluminum foil and roast for 35-40 minutes, or until a fork pierces the beets easily. Allow to cool until you can handle the beets and slip off the outer skin. Set aside.
  3. On 2 medium plates, arrange the lettuce. Divide the remaining ingredients (peas through cilantro) among the 2 plates. Add the cooled beets.
  4. In a small mason jar add all of the vinaigrette ingredients and shake vigorously to combine. Drizzle desired amount of dressing over the salad and serve immediately.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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