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Red butter lettuce salad

Time 30 minutes
Yields Serves 4
Red butter lettuce salad

Citrus vinaigrette

1

In a small bowl, mix together the shallot, lemon juice, orange juice and olive oil. Season to taste with salt and pepper.

Salad

1

Discard the outer leaves of the lettuce. Wash with cold water and spin dry.

2

Peel the blood oranges. Using a paring knife, cut away the skin and any pith. Working over a wide bowl, cut segments out of the orange, slicing as close to the membranes as possible. Save some of the juice for the dressing. Set the orange pieces aside.

3

Scrub the beets and trim the stems. Cook them in boiling water for about 15 minutes, or until crisp-tender. Do not overcook. Cool, then peel and cut into quarter-inch wedges. Drizzle with a splash of the vinaigrette and set aside.

4

In a bowl, toss the butter lettuce with the vinaigrette, then divide among four plates. Add one-fourth of the beets and oranges to each place. Sprinkle each with pistachios and mint. Top each salad with one-fourth of the feta. Serve immediately.

From chef Amy Sweeney at Ammo. You may substitute regular butter lettuce. Sweeney uses Cowgirl Creamery feta.

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