I wish I could claim this Monday Munchie as my own but the recipe belongs to a friend who happens to be an amazing cook. We were treated to it at her husband’s birthday dinner and what can I say other than I fell head over heels in love with it. Its a perfect pair to almost anything but awesome in the summer. The recipe is super simple and super yummy.
It uses Butter Lettuce, which has a more mild taste and is actually slightly cream in texture to me. Its not bitter or overly watery. It also uses Greek Yogurt but you could substitute plain standard yogurt. However, having done that it does alter the flavor on to the more sour side. I have used this recipe as a stand alone salad as a meal by adding some avocado and pancetta or as a side salad. Recently, I paired it with a three cheese creamy basil sauce over linguini noodles and a toasted butter pretzel bun.
Butter Lettuce – one head
Plain Greek Yogurt – one single serve container
Half pint of Whipping Cream or Half n Half (not milk)
Sliced and Quartered Cucumber – half a regular sized one
Finely Sliced Green Onion – one stalk
Salt and Pepper to taste
Putting it together:
Tear butter lettuce and place in bowl. Add finely sliced green onions and sliced and quartered cucumbers and mix together. In a small bowl or cup, mix one part of Greek yogurt to two parts of whipping cream and mix till completely blended. Continue to slowly add whipping cream until the consistency that you like for dressing. (Some people like it thicker and others thinner but its completely preference.) I typically end up using a 1/3 of the yogurt and 1/2 of the whipping cream for a salad that feeds three. Pour over salad vegetables. Add salt and ground pepper (about a 1/8 a teaspoon salt and 1/2 teaspoon pepper). Mix together until everything is coasted in dressing. Serve.
It really is so unbelievable light, refreshing and yummy. I hope you enjoy.