Butter Lettuce Salad with Parmesan Vinaigrette

a simple butter lettuce salad full of crispy bacon, torn croutons, radishes, dill, and a creamy parmesan vinaigrette serves: 4-6

📝 Ingredients

• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1/2 cup neutral oil (safflower, grapeseed, or canola, etc.)
• 1/4 cup olive oil
• 1 lemon, juiced
• kosher salt
• freshly cracked black pepper
• 6 oz raw bacon
• olive oil
• 4 oz crusty bread
• 2 heads butter lettuce, core removed and leaves separated
• 1 head endive, end removed and leaves separated
• 4 radishes, shaved thin
• small chunk of parmesan cheese
• fresh dill leaves

👨‍🍳 Instructions

1. 1Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.
2. 2With the processor running, very slowly drizzle in the oils and blend until emulsified.
3. 3Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.
4. 4Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.
5. 5Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.
6. 6Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.
7. 7Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.