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Butter Lettuce, Asparagus, and Hazelnut Salad

Source of Recipe

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Butter Lettuce, Asparagus, and Hazelnut Salad

Cooking Light - May 2015 - Hannah Klinger,
Not yet rated.
Serves 4 (serving size: about 1-1/4 cups)
Total time: 10 Minutes

Butter lettuce, also called Boston or Bibb lettuce, is delicate; it can bruise and wilt as easily as fresh herbs. Instead of tossing together in a bowl, arrange the lettuce on individual plates before adding other elements.

A tip we learned from salt guru Mark Bitterman: Stirring salt into the vinaigrette will wilt lettuces faster. Instead, finish with a sprinkling of flake salt, such as Maldon--the big flakes mimic the lettuce's crisp texture. Late spring yields the most flavorful, tender asparagus; this salad is a great place to use very thin stalks.

Ingredients:
1-1/2 tablespoons fresh lemon juice
1-1/2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh mint
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
5 cups torn butter lettuce
1 cup thinly diagonally sliced asparagus
1/4 cup chopped hazelnuts, toasted
2 tablespoons shaved pecorino Romano cheese
1/4 teaspoon flake salt (such as Maldon)

Preparation:
1. Combine juice, oil, mint, honey, and pepper in a bowl, stirring with a whisk.

2. Divide butter lettuce evenly among 4 plates. Top each serving with 1/4 cup asparagus, 1 tablespoon hazelnuts, and 1-1/2 teaspoons cheese. Drizzle vinaigrette evenly over salads. Sprinkle evenly with salt.

One 1-1/4-cup serving equals: Calories 127; Fat 10.8 g (Satfat 1.9 g, Monofat 7 g, Polyfat 1.2 g); Protein 4 g; Carbohydrate 6 g; Fiber 2 g; Cholesterol 4 mg; Sodium 217 mg