Hydroponically grown on the Central Coast, this butter lettuce is absolutely fresh because it's still alive. It is harvested with the roots intact, and packed in its own mini "greenhouse" made of 100% recycled plastic.
Because this lettuce is greenhouse grown, it is pesticide-free. Butter Lettuce has a sweet, buttery taste, and is easier to digest than other varieties of lettuce.
Hazelnut Shrimp Salad in Butter Lettuce Cups
- 2 tablespoons chopped hazelnuts
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon freshly ground white pepper, plus more to taste
- 1/4 cup hazelnut oil
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped celery or celery root
- 1/4 cup chopped chives
- 12 ounces cooked shrimp, coarsely chopped
- 1 head LIVE GOURMET LIVING BUTTER LETTUCE
Preheat oven to 375°F. On a pie plate or small, rimmed baking sheet, toast hazelnuts about 5 minutes, or until fragrant and browned. Set aside to cool.
In a large bowl, whisk together lemon juice, garlic, salt, and pepper. Whisk in hazelnut oil and olive oil. Stir in celery, chives, and half the hazelnuts. Gently toss in shrimp. Add additional salt and pepper to taste.
Remove 8 large leaves from LIVE GOURMET LIVING BUTTER LETTUCE; arrange on 4 serving plates. Chop remaining lettuce into rough, 1/4-inch pieces; toss with shrimp mixture. Top each lettuce leaf with shrimp mixture, dividing evenly. Sprinkle with remaining hazelnuts and serve.
Serves 4 as an appetizer. (adapted from Live Gourmet)
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