Photo: Warm Butter Lettuce Salad With Hazelnuts Recipe
Ingredients
- 1 cup dry white wine
- 1 shallot, thinly sliced
- 1 bay leaf
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 tablespoons cold unsalted butter, cut into pieces
- 2 heads butter or Bibb lettuce, leaves separated
- 1/4 cup hazelnuts, toasted and chopped
- 2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)
Directions
Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.
Photograph by Kana Okada
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By Ginjarv
Novato, CA
on April 10, 2012
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This salad is amazing. I followed the recipe exactly and was surprised about how good warm salad could be. I would change nothing!
By Vol Fan Karen
Knoxville
on March 20, 2012
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So fresh and different, nice spring salad. Very French.
By peapodawad
on March 16, 2012
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Since my husband and I are on a new eating plan to lose weight, this salad was delicious and low in fat. This is what I love about the Food Network Magazine - there are always low fat recipes, as well as sumptious recipes if you want to indulge every now and then. Thanks, guys. Brenda & Mike
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