Butter Lettuce Cups

Butter Lettuce Cups
Teresa Blackburn
  • Yield: 10 servings


3heads butter lettuce, leaves separated and washed, stems removed
3large 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
1cup slivered almonds
1/2cup crumbled blue cheese
7tablespoons olive oil
2teaspoons minced garlic
1/2cup crumbled blue cheese
1/4unit white wine vinegar
1tablespoon water
1tablespoon sugar
1teaspoon hot pepper sauce
1/2teaspoon salt
1/2teaspoon 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