This is a bright and easy salad with great salty flavor and crunch from the breadcrumbs. It goes with pretty much anything, and I make it often for lunches during the work day. Again, I don’t put measurements on some ingredients below because I think ratio of salad to cheese and other toppings is a personal choice based on preferences!
Butter Lettuce Salad with Olives and Manchego
Servings: 2 (2-4 for side salad)
- 1 head butter lettuce
- 1/2 cup Castelvetrano olives
- Shaved manchego cheese
- 1/3 cup panko breadcrumbs
- 1 tbsp butter
Dressing
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and pepper
Tear butter lettuce into bite sized pieces and arrange on a nice salad platter (presentation people!!)
Whisk dressing ingredients together in a small bowl and set aside.
Add butter to pan, add panko crumbs and stir until they are golden brown, making sure they don't burn (5 minutes.)
Shave manchego cheese over salad (or just break off in chunks), add olives and some salt and pepper. Drizzle with dressing and top with breadcrumbs.