Our extra-virgin olive oil supplier, Sardel, has shared this simple side dish with an easy-to-prepare dressing. The acidity of the dressing pairs perfectly with Bibb lettuce varieties. And don’t skip the dressing’s easy-to-overlook but crucially important secret ingredient: water.
Make extra dressing and keep it in the refrigerator so it’s always on hand.
Ingredients:
Cook Time: 15–30 Minutes
2 heads of butter, bibb, or boston lettuce
2 persian cucumbers, sliced thin For the Dressing
½ cup of Extra Virgin Olive Oil
⅓ cup of red wine vinegar
1 tablespoon of warm water
1 large shallot, diced
1 clove of garlic, finely grated
1 tablespoon of dijon mustard
3 sprigs of thyme, washed and stripped
Salt and pepper, to taste
Instructions:
Wash the lettuce and remove any damaged leaves. Leave the lettuce leaves whole. For very large leaves, cut in half. Combine with the sliced cucumbers.
In a small bowl, add the vinegar, warm water, and shallots. Allow this to sit for 5 minutes and then whisk in the olive oil, mustard, garlic, salt, pepper, and thyme. Taste it and add more vinegar or salt as needed. If you have time, refrigerate for 30 minutes.
Add the butter lettuce and cucumbers to a larger bowl and add in the dressing. Make sure to mix it well so that the lettuce and cucumbers are covered with dressing.
Buon appetito!
