Butter Lettuce Salad With Tomato Vinaigrette

Name: Butter Lettuce Salad With Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plum tomatoes, halved; 2 medium shallots, quartered lengthwise; 1/3 cup canola oil, plus more for brushing; 1 tablespoon plus 2 teaspoons sherry vinegar; 2 teaspoons Dijon mustard; 2/3 cup crumbled blue cheese (2 1/2 ounces); 1/3 cup plus 1 tablespoon extra-virgin olive oil; Kosher salt; Freshly ground pepper; 1/2 cup pumpkin seeds; 1 1/2 teaspoons pure chile powder, preferably guajillo; 1/4 pound slab bacon, cut into 1/4-inch dice; 2 medium heads butter lettuce, quartered through the cores; Thinly sliced onion and diced tomato, for serving

Servings: persons

2 plum tomatoes, halved
2 medium shallots, quartered lengthwise
1/3 cup canola oil, plus more for brushing
1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons Dijon mustard
2/3 cup crumbled blue cheese (2 1/2 ounces)
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup pumpkin seeds
1 1/2 teaspoons pure chile powder, preferably guajillo
1/4 pound slab bacon, cut into 1/4-inch dice
2 medium heads butter lettuce, quartered through the cores
Thinly sliced onion and diced tomato, for serving

1
Preheat the oven to 425u00b0. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. Add the blue cheese and puree until smooth. With the machine on, gradually add the 1/3 cup of canola oil and 1/3 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.
2
In a pie plate, toss the pumpkin seeds with the remaining 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool.
3
In a skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain.
4
Arrange the lettuce wedges on plates and top with the pumpkin seeds, bacon, sliced onion and diced tomato. Serve with the tomato vinaigrette.
5
MAKE AHEAD The tomato vinaigrette can be refrigerated for up to 3 days.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 plum tomatoes, halved, 2 medium shallots, quartered lengthwise, 1/3 cup canola oil, plus more for brushing, 1 tablespoon plus 2 teaspoons sherry vinegar, and more.

Yes, Butter Lettuce Salad With Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!