Lettuce Entertain You

It's never good to start a Monday exhausted, am I right?

Eleemosynary opened on Friday night, and the actors were wonderful.  I was one kvelling director, and hooray for the great review that appeared online on Saturday.  There were four shows that opened on Friday--in Anchorage, of all places--so we're all fighting for audiences and hopefully the review will help.

On Saturday, I cooked a massive dinner for my mother-in-law Hope.  I seriously lucked out in the mother-in-law situation, although I'm not sure how hyperactive David emerged from fairly zen Hope.  I'm going to be wondering about that one for years.

So Saturday was serious cooking therapy--I'll be posting the results of the session this week.

It's really starting to look like spring in Alaska, which means melting gray snow, roads that are alternately slick and dry and moose ambling out of the woods in search of food further afield.  If you're ever thinking of coming to Alaska, this is probably not the time to do it.

This gorgeous salad is colorful, crunchy and substantial.  With the butter lettuce, it just looks like spring.  Although the original recipe called for baby heads of butter lettuce, no such luck finding those here, so I used a hydroponic full-sized head of butter lettuce.  Although my salads looked nowhere near as gorgeous as the ones in the cookbook, they were still suitable for impressing my mother-in-law.

Butter Lettuce Salad with Lemon-Shallot Vinaigrette

Adapted from the Mozza Cookbook by Nancy Silverton

1 batch lemon-shallot vinaigrette (recipe posted here)

1 head butter lettuce, leaves separated but left whole and thoroughly washed

1 cup hazelnuts, toasted

1 tbsp. hazelnut oil (good-quality olive oil would also work)

1 tsp. kosher flake salt

1/2 red onion, thinly sliced and separated into rings

1/2 small zucchini, shaved with a vegetable peeler

1/2 small yellow longneck squash, shaved with a vegetable peeler

1/2 cup finely grated Parmesan cheese

First, make the vinaigrette.  Then chop the toasted hazelnuts and toss with the oil and salt.

When you have sliced the red onion and divided it into rings, place the rings in a small bowl of ice water until you're ready to use them.

Combine the zucchini and squash shavings in a small bowl and toss with one tablespoon of the vinaigrette. 

Place one large leaf of the butter lettuce on each salad plate.  When you are ready to plate, tear the remaining lettuce into large pieces by hand and toss with the vinaigrette and half a cup of the hazelnuts in a large bowl, being careful not to overdress the salad.  Any remaining vinaigrette will keep in the fridge for at least a week.  Add a small amount of salt and pepper to the dressed salad if necessary.

Mound a small amount of the zucchini-squash mixture on the lettuce leaves on each plate, then carefully pile a small amount of the dressed lettuce on top.  Then carefully slide two rings of the red onion around the lettuce leaves, which should then hold their shape on the plate.

Repeat with the remaining plates, then sprinkle a few additional hazelnuts on each salad and dust with the Parmesan.  Makes six appetizer-size salads.