Butter Lettuce Quarters With Creamy Citrus Dressing and Garlic Toast 4.000

John Sherlock

Jul 22, 2009

This is a fine example of simply prepared ingredients combined to great effect.

Servings: 4
  • For the salad
  • 1 head butter lettuce (may substitute 2 small heads Boston lettuce, each cut in half)
  • For the dressing
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream or plain yogurt
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon lemon zest
  • Salt
  • Freshly ground black pepper
  • For the toast
  • 4 square thin slices white or whole-wheat bread
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium cloves garlic, crushed
  • For assembly
  • Chopped chives, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)


For the salad: Cut the lettuce into quarters, but keep each quarter attached at the bottom so that its leaves stay together. Wash lettuce well and dry in a salad spinner or pat dry with a clean towel. Place lettuce in the refrigerator to chill and get really crisp, for at least 20 minutes.

For the dressing: Whisk together the mayonnaise, sour cream or yogurt, white wine vinegar and lemon zest in a bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

For the toast: Line a large plate with a few layers of paper towels.

Cut the crusts off the bread slices. Place a large skillet over medium heat; add the butter, oil and garlic; cook for about a minutes, stirring so the cloves flavor the mixture. When it is hot, add all bread slices and cook for 1 to 2 minutes on each side until golden brown. Transfer to the paper towels to blot any excess oil; cover loosely to keep warm. (If this is done in batches, coating the bread evenly will be difficult.)

To serve, place the butter lettuce quarters in a bowl and toss gently together with the creamy dressing. Place a warm slice of garlic toast on each plate and then carefully lay a lettuce quarter on top. Garnish with chopped chives and freshly grated Parmesan cheese, if using.

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Recipe Source

Adapted from "Simply Bishop's: Easy Seasonal Recipes," by John Bishop and Dennis Green (Douglas and McIntyre, 2009).

Tested by Bonnie S. Benwick.

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