BUTTER LETTUCE SALAD + EGG + POTATOES
Salad doesn't always mean healthy, right? At least I hope it is healthy for the most part. Well, this was NOT one of those salads. Containing asparagus and lettuce, I was quick to realize the healthy part might be objective when the dressing was simply melted butter and lemon juice.
Yes, you read that right: pure melted butter as the base of the dressing. A fried egg usually would elevate any dish, but it didn't enhance anything to this salad. Nonetheless, it was a simple meal for a quick weeknight dinner.
The recipe is from Martha Stewart magazine, early 2014. I omitted the sugar snap peas and chives, and served it with some leftover sliced ham.
- 1 lb baby potatoes (golf ball sized)
- Coarse salt and freshly ground pepper
- 8oz sugar snap peas, trimmed and halved on the bias
- 1 lb white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
- 1 stick unsalted butter
- 2 tbsp fresh lemon juice (from 1 lemon)
- 1/4 tsp sugar
- 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12oz)
- 4 large eggs, fried
- 1/4 cup snipped fresh chives (from 1 bunch), for serving
- Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes, drain. Slice potatoes into 1/4-inch-thick rounds.
- Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.