Butter lettuce salad with cipolline vinaigrette

Time 1 hour
Yields Serves 4
Butter lettuce salad with cipolline vinaigrette
(Los Angeles Times)

Cipolline vinaigrette


Peel the cipollini and place them on a baking sheet with a pinch of salt and a teaspoon olive oil. Roast in a 400-degree oven, turning occasionally for even browning, until brown and soft, about 45 minutes.


Place the onions with the remaining ingredients into a blender or food processor (or into a deep bowl, if using an immersion blender). Blend until smooth. Taste and adjust the seasoning if necessary. Makes three-fourths cup.



Trim and discard the roots of the lettuce and watercress. Separate the lettuce into leaves. Stem the cress. Wash both with cold water and spin dry.


Place the lettuce and watercress in a bowl. Add the almonds, pear, one-third cup vinaigrette, the fleur de sel and pepper. Toss gently.


To serve, divide the salad among four plates or bowls.

From chef Seth Greenburg of Biggs restaurant in Long Beach. The restaurant uses hydroponic butter lettuce and watercress. You may substitute additional sherry vinegar for the aged sherry vinegar.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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