Butter Lettuce Salad with Hazelnuts and Pecorino
Butter Lettuce Salad with Hazelnuts and Pecorino A fresh green salad to offset the richness of the meal is always a welcome addition on Thanksgiving Day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Grill
- Blender
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving platter
Ingredients
- 1 cup (12 oz./375 g) honey
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 garlic clove
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- Kosher salt
- freshly ground pepper
- 2 heads butter lettuce, leaves separated
- 1/4 cup (1 1/4 oz./40 g) toasted hazelnuts, coarsely chopped
- 1 oz. (30 g) pecorino romano cheese, shaved
- Smoked salt, such as Jacobsen Salt Co. cherrywood smoked salt, for sprinkling
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