Crisp Butter Lettuce Salad with Parmesan and Pangrattato
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Crisp Butter Lettuce Salad with Parmesan and Pangrattato

NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 22%
CARBS 31G23% OF CAL
8G FIBER15G OTHER8G TOTAL SUGAR
FAT 43G74% OF CAL
7G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicate butter lettuce with a bright lemon vinaigrette, topped with Parmesan and crispy garlic pangrattato breadcrumbs. A fresh, elegant restaurant-style salad.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 small or ½ large head of butter lettuce, (end trimmed)
  • 2 Romaine lettuce hearts, (ends trimmed – if you can find baby Romaine lettuce, even better!)
  • Flaky sea salt
  • Parmesan, (finely grated)
  • 3 Tbsp (45ml) olive oil
  • 1 heaping cup (100g) of day-old or stale artisan bread ((or you can use 3-4 pieces of sliced bread))
  • 1 clove of garlic, (grated)
  • 2 Tbsp pine nuts
  • 2 Tbsp Parmesan, (finely grated)
  • 1 Tbsp fresh mint, (finely chopped (parsley is a great alternative if you want a less dominant flavor))
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup (120ml) extra virgin olive oil
  • 4 Tbsp (60ml) fresh lemon juice (from 2 medium lemons) + 1 tsp lemon zest
  • 1 garlic clove, (grated)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1 Tbsp fresh parsley, (finely chopped, optional)
PREP
15M
SODIUM
1104MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.