0 (0)

Salads, Vegetarian

Red butter lettuce salad

Red butter lettuce salad
Bryan Chan / Los Angeles Times

Maybe they'd had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they'd just discovered the stuff. Now it seems that every restaurant in town has ... Read more

Total time: 30 minutes | Serves 4

Citrus vinaigrette

  • 1/2 medium shallot, finely diced
  • 1/2 teaspoon fresh squeezed lemon juice
  • 1 tablespoon blood orange juice
  • 1/4 cup best-quality olive oil
  • Salt, pepper

Step 1In a small bowl, mix together the shallot, lemon juice, orange juice and olive oil. Season to taste with salt and pepper.


  • 2 heads butter lettuce
  • 2 blood oranges
  • 2 golden beets
  • 1/2 cup roasted, shelled pistachios
  • 20 fresh mint leaves, washed and dried
  • 4 ounces top-quality feta cheese, crumbled into 1/8 -inch pieces

Step 1Discard the outer leaves of the lettuce. Wash with cold water and spin dry.

Step 2Peel 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.

Step 3Scrub 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.

Step 4In 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.

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


Celery duo
Celery duo

Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Grilled Sea Bass With Indian-Spiced Cauliflower Puree

Rhode Island red chowder
Rhode Island red chowder

Kalbi Rib-Eye Steaks
Kalbi Rib-Eye Steaks

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Green papaya salad with rau ram, peanuts and crispy shallots
Mustards Grill's curried slaw
Summer Spinach Salad
Sliced Avocado With Poppy Seed Vinaigrette