Butter Lettuce With Creamy Citrus Dressing and Garlic Toast |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Adapted from Simply Bishop's: Easy Seasonal Recipes, by John Bishop and Dennis Green. Ingredients:
1 head butter lettuce |
1 tablespoon mayonnaise |
1 tablespoon sour cream or 1 tablespoon plain yogurt |
1 teaspoon white wine vinegar |
1/2 teaspoon lemon zest |
salt & freshly ground black pepper |
4 slices bread |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
2 medium garlic cloves, crushed |
fresh chives, chopped (for garnish) |
parmesan cheese, grated (for garnish) |
Directions:
1. Cut the lettuce into quarters, making sure the leaves stay attached at the bottom and form a wedge; wash lettuce well and spin dry.
2. Return lettuce to refrigerator to chill, at least 20 minutes.
3. Whisk together mayonnaise, sour cream or yogurt, white wine vinegar, and lemon zest; season with salt and pepper, cover, and refrigerate until ready to serve.
4. Cut the crusts off the bread.
5. Heat a large skillet over medium heat, add butter, oil, garlic, and cook about 1 minute; add bread slices and cook 1 to 2 minutes on each side until golden brown.
6. Blot toast on paper towels and cover to keep warm.
7. Place lettuce wedges in a bowl and toss with dressing.
8. To serve, place a warm garlic toast on a serving plate, top with a lettuce wedge; garnish with chopped chives and Parmesan cheese.
|
|