butter lettuce salad

IMG_2400As a person who eats a simple salad for lunch almost everyday of her life, I always love finding new salad recipes that bring something special and different to the dinner table.

This recipe, from The Sprouted Kitchen Cookbook, is called “The House Salad” in that book and I can see why. The ingredients are easy to find and well paired, and the dressing! I love it! With equal parts crème fraîche and olive oil it’s the best of both worlds between a creamy dressing and a vinaigrette. Bites of salad with parmesan cheese taste reminiscent of caesar salad.

I made this versatile salad a couple of days ago as an accompaniment to shrimp pasta, but it would be equally at home alongside a nice steak. The pomegranate seeds were what I consider a splurge even at Trader Joe’s, but one container can stretch across two salads for sure, especially since they’re sprinkled on at the end. I gave the measurements as they’re given in the book, though honestly, I didn’t measure the seeds or the cheese. So if you’re a measurer, measure, and if you’re an eye-er, eye it! It’s all good :)

Recipe adapted from The Sprouted Kitchen Cookbook

For the salad:
1 large head butter lettuce, leaves washed, dried, and torn
1 small jicama, peeled and cut into ¼-inch matchsticks
⅓ cup pomegranate seeds
1 orange, peeled and sliced (cut each segment in half)
1 cup shaved parmesan cheese

For the dressing:
2 ½ tablespoons crème fraîche
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
½ teaspoon salt
½ teaspoon freshly ground pepper

Whisk together crème fraîche, olive oil, and honey in a small bowl. Whisk in the scallion, vinegar, salt, and pepper. Set aside.

In a large salad bowl, toss the lettuce, jicama, and orange pieces with the dressing. Divide among bowls (4-6) and sprinkle pomegranate seeds and cheese shavings over each to serve.

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