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Valerie Bertonelli's Buttered Lettuce Salad


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  • 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



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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