5 ounces butter lettuce (Bibb lettuce or Boston lettuce)
1 shallot
1 handful cherry tomatoes (or radishes)
1 handful fresh chives
¼ cup Italian panko*
½ cup Parmesan Peppercorn Dressing (recipe below)
Parmesan shavings, for garnish (optional)
For the Parmesan Dressing
¼ cup mayonnaise
½ cup Greek yogurt
¼ cup Parmesan cheese, finely grated
1 tablespoon red wine vinegar
½ tablespoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon each kosher salt and fresh ground black pepper
1 tablespoon water
Direction :
Wash and dry the lettuce (a salad spinner makes quick work). Then tear it into pieces.
Thinly slice the shallot. Slice or quarter the cherry tomatoes or thinly slice the radishes. Finely chop the chives.
Make the Parmesan dressing: whisk together the mayonnaise, Greek yogurt, grated Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper and water until a creamy dressing forms.
Place the butter lettuce on salad plates or a large platter. Top with the sliced tomatoes or radishes, shallot, chives, and Parmesan cheese shavings. Drizzle with about ½ cup of the dressing and sprinkle with Italian panko.
