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Simple French Butter Leaf Salad (Gluten-Free)
http://www.celiac.com/articles/22967/1/Simple-French-Butter-Leaf-Salad-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 07/13/2012
 

I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home.


I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home.

Photo: CC--kerryj.comSalad ingredients:
Butter leaf lettuce
Apple, thinly sliced
Goat cheese, crumbled
Candied walnuts
Mandarin orange slices
Salt and pepper to taste

Dressing ingredients:
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
1 garlic clove, finely chopped
½ cup extra virgin olive oil
¼ cup champagne vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper

Dressing directions:
Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt, and pepper

In a large bowl, whisk together all of the ingredients except the olive oil. Once the ingredients are well-mixed, slowly whisk in the olive oil until the dressing is emulsified.

In place of a whisk, I sometimes like to use a blender or a food processor and simply pureé all of the ingredients until smooth. Either way makes a good dressing.

Salad directions:
Thoroughly wash and dry the lettuce leaves. If the leaves are large, tear them into large pieces and place into a bowl. If the leaves are small enough, you may use them whole. Toss the leaves with a bit of the dressing.

Cut slices from a nice, sweet, crisp apple, such as a Braeburn or a Fuji apple, and add four slices to each bowl.

Crumble goat cheese over the lettuce and apples.

Add a few candied walnuts and a few skies of mandarin orange.

Serve.