See Also: Salads · Side Dishes
Butter Lettuce Berry Salad Deluxe
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use only local red ripe strawberries when in season...they need to be red on the inside, not white!!!
1/4 cup mayonnaise, homemade or good quality commercial
1/4 cup plain yogurt (organic Clover Brand, or Greek if available)
1 teaspoon green peppercorns in brine, drained and slightly bruised
1 teaspoon capers in brine, drained
1-2 green onions, minced
1 tablespoon or so of fresh herbs, such as thyme or oregano, finely snipped
1/8 teaspoon unrefined sea salt
1 head butter lettuce
4-6 fresh red ripe strawberries
1/2 - 1 teaspoon balsamic, aged at least 10 years
crumbled blue cheese, such as Maytag Blue
First make the dressing by combining the mayonnaise, yogurt, peppercorns, capers, green onions, herbs and salt. Blend well. This is even better if made a few hours ahead and refrigerated. When ready to serve, spin dry the butter lettuce and gently tear into serving sized pieces. Quarter the strawberries and drizzle with the balsamic. (The balsamic needs to have some sweetness and thickness, which comes from being aged. If you are using a thin and unaged one, add a pinch of sugar.) Arrange the leaves, berries and blue cheese on serving plates and pour on the dressing. Fabulous!
Recipe created 2009-03-22.
