Butter Lettuce with Pecans & Blueberries
Lettuce is one of the oldest known vegetables, believed to be native to the Mediterranean area, and cultivated for over 2000 years. Not only has it been valued as a vegetable, but it has been revered as a medicinal plant with extraordinary powers, in some cultures. It is believed Columbus carried lettuce to the New World, as its culture was reported in the Bahamas in 1494. By the 16th century, lettuce was eaten raw in salads and believed to cool the stomach, prevent hangovers, act as a sedative & thirst quencher.
Butter lettuce, as its name suggests, is so tender that it melts in the mouth like butter, particularly at the heart of the lettuce head. When the lettuce is picked at sunrise Boston Lettuce/Butter Lettuce forms a loose head of large leaves resembling an open rose. The name “Boston”, though typically North American, may be found anywhere. The flavor of butter lettuce is very subtle and slightly sweet: it lends itself to countless creative salad pairings.
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- 1 head Boston Lettuce
- 1/4 cup Pecans (pieces or halves)
- 1/2 cup Fresh Blueberries
- 1/4 cup Monterey Jack Cheese, grated
- 2 Tbsp. Canola Oil
- 1 Tbsp. Balsamic Vinegar
- Salt & Pepper, to taste
- Optional – Crumbled Blue Cheese
- Rinse and chop lettuce into bite-size pieces.
- Spin dry in a salad spinner or press gently between paper towels to remove excess moisture.
- Lightly chop pecans and toast in a dry sauté pan over medium high heat until fragrant (about 5 minutes).
- Mix warm pecans with blueberries and toss with cheese (Blue Cheese optional), lettuce, oil, vinegar, salt and pepper.
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