This long name describes a simple, elegant salad I recreated from a favorite local restaurant. It pairs soft butter leaf lettuce with thinly sliced Cerignola olives and sharp shaved Parmesan, all finished with a sweet, savory roasted tomato vinaigrette. The mix of tender greens, briny olives, and nutty cheese makes a balanced, satisfying starter or side. My family loved it — my husband and I enjoy ordering it when we dine out, and now we can make it at home anytime. My children and my visiting mother-in-law thought it complemented dishes like Parmesan-panko crusted halibut, garlic rice, and roasted tomatoes.
Butter Leaf Salad with Cerignola Olives, Shaved Parmesan, and Roasted Tomato Vinaigrette:
Ingredients:
- Butter leaf lettuce, cleaned and torn into pieces
- Cerignola olives, sliced
- Shaved Parmesan, to taste
- Roasted tomato vinaigrette (see recipe)
- Freshly cracked pepper, to taste
How to Make a Butter Leaf Salad with Cerignola Olives, Shaved Parmesan, and Roasted Tomato Vinaigrette
Prepare the roasted tomato vinaigrette. Make the vinaigrette first so it has time to cool and the flavors can meld.
Assemble the salad. In a large bowl, combine the torn butter leaf lettuce, sliced Cerignola olives, and shaved Parmesan. Gently toss to mix the ingredients without bruising the delicate leaves.
Dress and season. Drizzle the roasted tomato vinaigrette over the salad and toss lightly to coat the leaves evenly. Finish with freshly cracked black pepper to taste.
Serve immediately while the lettuce is crisp. This salad makes a fresh, flavorful accompaniment to seafood, roasted vegetables, or a simple pasta.
Butter Leaf Salad with Cerignola Olives, Shaved Parmesan, and Roasted Tomato Vinaigrette
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Ingredients
- Roasted Tomato Vinaigrette See vinaigrette recipe
- 4 cups Butter leaf lettuce cleaned and torn into pieces
- ½ cup Cerignola olives sliced
- Shaved Parmesan to taste
- Freshly cracked pepper to taste
Instructions
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Make the roasted tomato vinaigrette. Prepare the vinaigrette first so it has time to cool and develop flavor.
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Prepare the salad. In a large bowl, combine the butter leaf lettuce, sliced olives, and shaved Parmesan. Toss gently to combine.
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Dress and serve. Drizzle the roasted tomato vinaigrette over the salad, toss lightly to coat, and season with freshly cracked pepper to taste.
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Serve immediately and enjoy.