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Butter lettuce salad featured

Crispy Butter Lettuce Salad with Apple Cider Vinaigrette

An elegant butter lettuce salad featuring crispy panko breadcrumbs, tangy Manchego cheese, and buttery olives, all brightened with a homemade apple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Green Salads
Cuisine: American
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads butter lettuce leaves separated and roughly torn
  • 2 ounces Manchego cheese grated
  • 1 cup Castelvetrano olives pitted and halved
  • ¼ cup chives minced
  • 2 tablespoons salted butter
  • ½ cup panko breadcrumbs
  • Freshly cracked black pepper to taste
  • ¼ cup unfiltered apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly cracked black pepper

Equipment

  • Small skillet
  • Mixing bowls
  • Whisk
  • Large serving platter

Method
 

  1. Whisk together the vinegar, honey, olive oil, salt, and pepper in a small bowl until smooth. Set aside.
  2. Melt the butter in a small skillet over medium heat. Once bubbling, add panko and cook, stirring frequently, until golden brown and crispy (3-4 minutes). Transfer to a plate to cool.
  3. Arrange the lettuce leaves on a large serving platter. Scatter the Manchego, olives, and chives over the top. Season with freshly cracked black pepper.
  4. Just before serving, drizzle the vinaigrette over the salad and immediately top with the toasted breadcrumbs.

Notes

  • Store components separately if preparing ahead of time.
  • The vinaigrette will keep for up to a week refrigerated.
  • Breadcrumbs can be stored in an airtight container at room temperature for 2-3 days.
  • For best results, assemble and dress the salad just before serving.