This looked way, way too simple to possibly be any good, and I probably would have never given it a chance had it not had the clever title that is catchy and quite literal. The first butter is actual butter, and the second is the Boston Bibb lettuce, which is in the butterhead lettuce family. These two ingredients only need a little lemon juice and salt and pepper to make a quick and unique dish.
The recipe came from my brand new copy of the North Market Cookbook, which is my local destination for all things food in Columbus, Ohio. It was written by the cheesemonger of Curds and Whey, which seems a little odd considering not an ounce of cheese comes anywhere close to it. But it’s only a problem in theory, as the salad doesn’t need anything else. Somehow the clarified butter lightly coats the lettuce but never gets too heavy. The numbers by the ingredients are only a suggestion. I like to lightly dress my salads and then crank up the salt and pepper. But that’s just me.
- 1/4 cup butter
- 1 head of butterhead lettuce
- 1 tablespoon lemon juice
- Salt and pepper
Clarify the butter. Place it in a small saucepan over medium-low heat and cook until it just begins to bubble. Remove from heat and skim off any solids. Slowly pour butter into a small bowl, leaving the heavy solids in the bottom. Let come to room temperature.
Place the lettuce in a large bowl, sprinkle with the butter and the lemon juice. Adjust to your liking. I probably wouldn’t use all the butter. Season with salt and pepper to taste.