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This refreshing butter lettuce salad is tossed with a slightly spicy and savory dressing and finished with easy-to-make pretzel croutons. Perfect alongside grilled meats.
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Pretzel Croutons
2 tablespoons Land O Lakes® Butter
2 cups (1-inch) cubed pretzel bread or rolls
14 teaspoon garlic powder
14 teaspoon kosher salt
Dressing
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Calabrian chile paste
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh garlic
12 teaspoon Worcestershire sauce
Salad
1 (6-ounce) head butter lettuce, washed, leaves separated
3 radishes, thinly sliced
14 cup chopped green onions
13 cup shaved Parmesan cheese
STEP 1
Melt butter in large skillet over medium heat. Add pretzel pieces; sprinkle with garlic powder and salt. Stir to coat. Cook, stirring occasionally, 7-10 minutes or until pretzel cubes begin to crisp and turn golden brown. Remove from heat. Set aside.
STEP 2
Combine all dressing ingredients in small bowl; whisk until smooth and well blended. (Dressing can also be made in mason jar; shake to combine.)
STEP 3
Layer lettuce leaves on serving dish. Top with radishes and green onions. Drizzle with dressing; top with pretzel croutons and Parmesan cheese.
Increase chile paste to 2 teaspoons if you like a spicier dressing.
Calabrian chile peppers are grown and harvested in Calabria, Italy, and are also known as pepperoncini. They mature from a lighter green to a deep red color and are quite spicy. When crushed and comined with oil and vinegar to form a paste, calabrian peppers add a touch of savory umami flavor. Look for it alongside other spicy pastes and sauces.
Leafy greens, veggies and buttery croutons combine to make any number of refreshing main dish and side salads. Worthy of entertaining, they will also make any weeknight feel like a special occasion.
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