Butter Lettuce Salad with Croutons, Olives & Manchego
by Olive the Best | Aug 15, 2022 |
Olives and Manchego cheese combines with garlic, butter, bread.... on lettuce!
What a fabulous way to have salad!
...with a little taste of the Mediterranean.
Vinaigrette
3 tbsp Olive the Best French Champagne Vinegar
½ cup Olive the Best Basil Olive Oil
1 tsp whole grain mustard
sea salt & fresh cracked pepper to taste
Croutons
45 leftover baguette, torn into crouton sized pieces
1 tbsp Olive the Best Ginger & Black Garlic Infused Olive Oil
1 tbsp Olive the Best Butter Infused Olive Oil
sea salt & fresh cracked pepper to taste
Salad
1 large head of butter lettuce, washed & torn
1 cup Olives stuffed with Garlic, coarsely chopped
Manchego cheese, freshly grated
freshly cracked pepper to taste
Vinaigrette
1Prepare the vinaigrette by combining the Champagne vinegar mustard, salt, and pepper.
2Drizzle in the Basil olive oil while whisking constantly.
(Don't have Basil olive oil? Try substituting Rosemary, Herbes de Provence or Dill olive oils)
3Taste and adjust seasoning accordingly.
Croutons
4Mix the Ginger & Black Garlic Infused Olive Oil with the Butter Infused Olive Oil and toss with the chunks of bread.
5 Heat a skillet over medium heat and toast the bread, stirring often, until golden brown.
6Season with salt and pepper and set aside to cool completely.
Combine to Serve
7Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
8Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.
9Add the last bit of cracked pepper if you like and enjoy!
Ingredients
Vinaigrette
3 tbsp Olive the Best French Champagne Vinegar
½ cup Olive the Best Basil Olive Oil
1 tsp whole grain mustard
sea salt & fresh cracked pepper to taste
Croutons
45 leftover baguette, torn into crouton sized pieces
1 tbsp Olive the Best Ginger & Black Garlic Infused Olive Oil
1 tbsp Olive the Best Butter Infused Olive Oil
sea salt & fresh cracked pepper to taste
Salad
1 large head of butter lettuce, washed & torn
1 cup Olives stuffed with Garlic, coarsely chopped
Manchego cheese, freshly grated
freshly cracked pepper to taste
Directions
Vinaigrette
1Prepare the vinaigrette by combining the Champagne vinegar mustard, salt, and pepper.
2Drizzle in the Basil olive oil while whisking constantly.
(Don't have Basil olive oil? Try substituting Rosemary, Herbes de Provence or Dill olive oils)
3Taste and adjust seasoning accordingly.
Croutons
4Mix the Ginger & Black Garlic Infused Olive Oil with the Butter Infused Olive Oil and toss with the chunks of bread.
5 Heat a skillet over medium heat and toast the bread, stirring often, until golden brown.
6Season with salt and pepper and set aside to cool completely.
Combine to Serve
7Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
8Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.
9Add the last bit of cracked pepper if you like and enjoy!
Butter Lettuce Salad with Croutons, Olives & Manchego
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