Butter Lettuce Cups

  • Yield 10 servings

This salad is a beautiful composition, each leaf cupping the assorted vegetables, citrus, cheese, nuts and dressing.

Butter Lettuce Cups
Teresa Blackburn


3 heads butter lettuce, leaves separated and washed, stems removed
3 large oranges, peeled and sectioned
1/2 red onion, sliced into very thin circles
2 ripe avocados, peeled and cut into thin slices
1 black radish (or many small red ones), shaved
1 cup slivered almonds
1/2 cup crumbled blue cheese
7 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup crumbled blue cheese
1/4 unit white wine vinegar
1 tablespoon water
1 tablespoon sugar
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper


  1. To prepare salad, arrange lettuce leaves in overlapping circles on a round or oval platter. Arrange orange sections and avocado slices in circles on top of the leaves. Spread red onion slices on top of leaves. Sprinkle on shaved radish and almonds. Top with blue cheese.
  2. To prepare dressing, heat 1 tablespoon olive oil in heavy skillet. Add garlic and sauté until golden, about 2 minutes. Transfer garlic mixture to blender. Add blue cheese, vinegar, water, sugar, pepper sauce, salt, pepper and remaining 6 tablespoons olive oil. Blend well. If the dressing is too thick, thin with a combination of oil and vinegar. Pour over lettuce cups when ready to serve.

Recipe courtesy of Nancy Vienneau and Third Thursday Potluck



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