Butter Lettuce and Citrus Salad with Pistachios
Serving Size:6|Prep Time:20minutes|Cook Time:N/A
Directions
  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.
Ingredients
  • 2small headsbutter lettucewashed, rinsed, core removed and leaves torn into large pieces
  • 1red grapefruitrind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1orangerind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
  • 1/2cupshelled toasted pistachiosroughly chopped
  • 1bunchchives(about 1/4 cup), cut into 2 inch pieces
  • 2 1/2tablespoonsextra virgin olive oil
  • 1/2lemonjuice
  • 1tablespoonhoney(optional)
  • 1pinchcoarse salt and freshly ground black pepper
AllergensTree Nut