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Butterhead Lettuce with Cashew Vinaigrette
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Makes 4 servings 1x
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Ingredients
For the cashew vinaigrette:
- 3/4 cup extra-virgin olive oil
- 1/2 cup chopped raw cashews
- 1 Thai chile, thinly sliced (with seeds)
- 1/4 cup champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For serving:
- 2 tablespoons chopped oregano
- 2 tablespoons chopped chives
- 2 tablespoons thinly sliced mint
- Cashew Vinaigrette
- 2 heads butterhead lettuce, halved
- 2 radishes, thinly sliced (use a mandoline if you have one)
- 1/2 cup chopped green olives
- Freshly cracked black pepper
Instructions
For the cashew vinaigrette:
- In a medium skillet, heat 1/4 cup of the olive oil over medium heat. Add the cashews and cook, stirring, until golden brown, 5 to 7 minutes. Stir in the remaining 1/2 cup olive oil and the chile and stir to combine. Scrape the contents of the skillet into a small bowl and stir in the vinegar, lemon juice, salt, and pepper.
For serving:
- 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.
— Recipe from Chasing Flavor