Butter Lettuce Salad with Asian Pears, Pistachios, and Pomegranate Seeds
For me, when it comes to butter lettuce, simplicity rules. I love the texture and mild flavor so much that I don’t want to hide it! So here, I add a little crunch, a little sweet, and a little savory to balance it out, then add the most divine creamy buttermilk dressing loaded with herbs. Serve this salad to people who tend to overlook them and tell me they don’t come back for more!
2small Asian pears, quartered, cored and thinly sliced
3/4 cuppomegranate seeds (from about 1 pomegranate)
1/2 cupshelled pistachios, toasted
1/2cupHerb Buttermilk Dressing
Herb Buttermilk Dressing
1tbspfresh lemon juice
1 garlic clove, minced
2tbsploosely packed fresh parsley leaves
2tbsp loosely packed fresh tarragon leaves
2tbspextra-virgin olive oil
2tbsproughly chopped chives
Freshly ground black pepper
Combine the lettuce, Asian pears, pomegranate seeds, and pistachios in a large bowl. Drizzle with 1/4 cup [60 ml] of the dressing and toss gently, adding more dressing if needed so the leaves are evenly coated yet there is no dressing left at the bottom of the bowl.
Serve, passing any remaining dressing at the table.
For Herb Buttermilk Dressing
In a food processor, pulse the buttermilk, lemon juice, mustard, and minced garlic to combine.
Add the parsley and tarragon and process until smooth and creamy.
With the motor running, add the oil in a steady stream until well incorporated.
Fold in the chives.
Season with salt and pepper. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019