Butter Lettuce and Citrus Salad with Pistachios

Recipes

Butter Lettuce and Citrus Salad with Pistachios
Serving Size:6|Prep Time:20minutes|Cook Time:N/A
Butter Lettuce and Citrus Salad with Pistachios

Ingredients

  • 2 small heads butter lettuce washed, rinsed, core removed and leaves torn into large pieces
  • 1 red grapefruit rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1 orange rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1/2 cup shelled toasted pistachios roughly chopped
  • 1 bunch chives (about 1/4 cup), cut into 2 inch pieces
  • 2 2/1 tablespoons extra virgin olive oil
  • 1/2 lemon juice
  • 1 tablespoon honey (optional)
  • 1 pinch coarse salt and freshly ground black pepper

Directions

Print Recipe
  1. Mound the lettuce followed by the grapefruit and orange slices on a platter or in a shallow bowl.
  2. Sprinkle the pistachios and chives over the salad.
  3. Drizzle the salad with the olive oil and lemon juice (and optional honey).
  4. Finish by sprinkling with the salt and pepper.

Chef's Narrative

This straight-ahead salad will inspire you to riff on the base to come up with your own favorite combinations. Peppery and nutty greens like watercress and arugula are natural additions or substitutions. For the pistachios, toasted hazelnuts, pumpkin seeds or almonds are great variations. Cooking Tip: Honey will balance the tartness of the citrus.

Recipe Substitutions

Use kumquats, mandarin oranges or tangerines for one of the citrus fruits and substitute lemon juice with yuzu, lime or verjus. Add a diced apple, 2 sliced radishes, 1 cup of grated jicama, 1 diced chayote pear squash or 1 diced avocado. Flavor options that we like are finely chopped mint varieties, shaved fennel or savory. To make vegan, replace honey with agave syrup.
Nutrition Facts:
Total Calories Per Serving: 150, Total Fat: 11g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 25mg, Potassium: 316mg, Carbohydrate: 12g, Dietary Fiber: 2g, Protein: 3g
Allergens:
Tree Nut

Directions

Print Recipe
  1. Mound the lettuce followed by the grapefruit and orange slices on a platter or in a shallow bowl.
  2. Sprinkle the pistachios and chives over the salad.
  3. Drizzle the salad with the olive oil and lemon juice (and optional honey).
  4. Finish by sprinkling with the salt and pepper.

Chef's Narrative

This straight-ahead salad will inspire you to riff on the base to come up with your own favorite combinations. Peppery and nutty greens like watercress and arugula are natural additions or substitutions. For the pistachios, toasted hazelnuts, pumpkin seeds or almonds are great variations. Cooking Tip: Honey will balance the tartness of the citrus.

Recipe Substitutions

Use kumquats, mandarin oranges or tangerines for one of the citrus fruits and substitute lemon juice with yuzu, lime or verjus. Add a diced apple, 2 sliced radishes, 1 cup of grated jicama, 1 diced chayote pear squash or 1 diced avocado. Flavor options that we like are finely chopped mint varieties, shaved fennel or savory. To make vegan, replace honey with agave syrup.
Nutrition Facts:
Total Calories Per Serving: 150, Total Fat: 11g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 25mg, Potassium: 316mg, Carbohydrate: 12g, Dietary Fiber: 2g, Protein: 3g
Allergens:
Tree Nut

Ingredients

  • 2 small heads butter lettuce washed, rinsed, core removed and leaves torn into large pieces
  • 1 red grapefruit rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1 orange rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1/2 cup shelled toasted pistachios roughly chopped
  • 1 bunch chives (about 1/4 cup), cut into 2 inch pieces
  • 2 2/1 tablespoons extra virgin olive oil
  • 1/2 lemon juice
  • 1 tablespoon honey (optional)
  • 1 pinch coarse salt and freshly ground black pepper