Valerie Bertonelli's Buttered Lettuce Salad
By Cyndi645
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Ingredients
- 1 T red wine vinegar
- 3 T olive oil
- 1 T chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 head butter lettuce, separated into full leaves
- 2 thin slices pancetta or bacon. Cook crispy and broken into bite size
- 2 hard boiled eggs, halved and lightly salted
- 1/4 toasted hazelnuts, roughly chopped
- 1 1/2 oz Roquefort cheese crumbled
Details
Preparation
Step 1
Whisk the oil, vinegar, chives, salt and pepper to taste in bowl. Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between two large bowls or plates. Divide the bacon, eggs, nuts and cheese between the two, layering them in that order.
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