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About the Recipe: The sweet, tender Butterhead lettuce leaves are sprinkled with a kraut of fermented shredded carrots, beets, and red cabbage. Under the lettuce is a relish cream spread, topped with chopped kale. A drizzle of garnishing dressing, sprinkle of hazelnuts, and a few minced chives add a finishing touch.
To Serve: Evenly pour and spread the Relish Cream Spread over the center portion of the serving plate. Evenly sprinkle the chopped kale over the Spread.
Cut off the root end of lettuce; wash the whole head of lettuce thoroughly; rinse well; pat dry. Lightly sprinkle or place some of the beet kraut around the leaves of the head lettuce and in the center. Place the remaining beet kraut over the center portion of the kale. Top with the lettuce head.
Drizzle garnishing dressing lightly around the lettuce head; sprinkle with chopped hazelnuts and minced chives. Serve immediately with a slicing knife and spoon.
Serves: 4
pdf for Copy of Recipe – Blossoming Butter Lettuce Salad
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