Butter Lettuce Salad Recipe

Prepare the Lettuce

Wash the butter lettuce thoroughly under cold water. Gently dry the leaves using a salad spinner or by patting them dry with paper towels. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

Prepare the Sour Plums

Wash the sour plums and slice them in half, removing the pits. Set aside for later use.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, white wine vinegar, chopped fresh tarragon, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.

Toast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 8-10 minutes, or until golden and fragrant. Remove from oven and let cool slightly before coarsely chopping.

Prepare the Kefir Dressing

In a small bowl, combine the kefir, fennel seeds, and caraway seeds. Mix well and season with salt to taste.

Assemble the Salad

In the bowl with the butter lettuce, add the sliced sour plums and toasted hazelnuts. Drizzle the tarragon vinaigrette over the salad and gently toss to combine all ingredients.

Serve

Divide the salad into serving plates or bowls, and drizzle with the fennel seed and caraway kefir dressing. Serve immediately.