Recipe: Parsley and butter lettuce with grapefruit-shallot dressing

Published: Wednesday, May. 15, 2013 - 12:00 am | Page 4D
Last Modified: Wednesday, May. 15, 2013 - 8:06 am

Serves 6

Butter lettuces are a great match for this tart dressing, but anything in the chicory family – escarole, curly endive, frisée – would also pair well.

If you prefer, fresh lemon juice can be substituted for the grapefruit.

From Washington freelance writer Emily Horton.

INGREDIENTS

Leaves from 1 pound bibb or butterhead lettuce (may substitute other tender lettuce)

1/2 cup packed flat-leaf parsley leaves

2 tablespoons minced shallot

2 tablespoons fresh grapefruit juice

1/2 teaspoon fine or flaked sea salt, or more as needed

3 1/2 tablespoons extra-virgin olive oil

1/8 teaspoon freshly ground black pepper

4 ounces aged sheep's or goat's milk cheese, such as manchego or garrotxa (optional)

INSTRUCTIONS

Rinse the lettuce and parsley in a large bowl of cold water. Drain, dry and place in a mixing bowl.

Combine the shallot, grapefruit juice and salt in a small bowl; let stand for 10 to 15 minutes. Whisk in the oil; season with pepper to taste.

Pour the dressing over the lettuce and parsley. Use your hands to gently toss the salad, making sure the greens are evenly coated. Taste a leaf for salt and pepper, and adjust the seasoning as needed.

Divide among individual plates. Break the cheese into chunks or use a vegetable peeler to shave light shards of cheese over each portion.

Per serving: 90 calories, 1 g protein, 3 g carb., 8 g fat, 1 g saturated fat, 0 mg chol., 180 mg sodium, 1 g dietary fiber, 0 g sugar

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