Composed Lettuce Salad With Lavender Almonds and Creamy Lemon Vinaigrette
The past few months some of us have been busy with sourdough starter and sewing protective masks. We all need a break from the stress of quarantine and the toll on our spirits. Taking a walk and getting out into nature does wonder for the soul! It’s Springtime and time to fall in love with this fresh Spring salad bursting with flavor and delicate greens. Spring is a magical season. The dreary landscape recedes to a distant memory while fresh green color takes over. This salad is full of fresh flavors. Extra vinaigrette will add flavor to steamed greens. The lavender almonds can be easily doubled and make a great snack with a glass of wine.
Preheat the oven to 350˚
Make the lavender almonds – Grind the lavender with a mortar and pestle. In a medium bowl, combine the lavender, blanched slivered almonds. olive oil, organic cane sugar, and salt. Toss to coat. Line a rimmed sheet pan with parchment paper. Spread the almonds in an even layer. Bake until golden brown, about 15 minutes. Let cool to room temperature.
Make the creamy lemon vinaigrette – Place the ingredients in a small lidded jar. Shake well to combine. Keep chilled until ready to serve.
Make the salad – Stack the butter lettuce leaves on 4 plates, using the largest leaves on the bottom and the smallest on top. Garish with some lavender almonds and drizzle with some lemon vinaigrette. Garnish with chives.
- 8 oz blanched slivered almonds
- 2 tsp dried lavender
- 1 tbsp olive oil
- 1 tbsp organic cane sugar
- ½ tsp sea salt
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tbsp vegan mayonnaise
- 1½ tbsp rice wine vinegar
- 1 tsp lemon zest, packed
- 1 tsp dijon mustard
- 1 tsp agave nectar
- 1 garlic glove, cut in half
- ½ tsp salt
- a pinch of black pepper
- 4 medium heads of living butter lettuce
- 1 tbsp chives, finely chopped