Eye candy is totally a thing. For some people, a car’s all about how it looks more than how many miles you can go on a tank. Clothes? Gotta look good. And for me, it’s a thing with food more than anything else. Like this gorgeous Butter Lettuce and Watercress Salad! You gotta sell me on how it looks before I try it.
Take the guinea pig. Didn’t see that little one coming, did ya? Let me explain.
A couple years ago, we traveled to Peru to see Machu Picchu, Cuzco and the Sacred Valley. It was amazing. Truly beautiful. The people and the land were just incredible. We also ate lots and lots of fabulous food. HOWEVER. Everyone told us that we had to eat guinea pig. It’s just what you do in Peru. And so, in a very nice restaurant, we decided to try it. The waiter extolled the virtues of this national delicacy. Oh how our mouths were watering as he described the wonders of this native dish. We couldn’t wait.
And then it arrived.
To me, it looked like a toasted guinea pig. For the life of me, I just couldn’t do it. I just kept thinking of those little furry animals…pets. That crispy skin and tough meat…it just wasn’t happening.
Okay, purge your mind. Think happy thoughts of waterfalls and chocolate and tulips. And Butter Lettuce and Watercress Salad.
This is beautiful food, people. Those delicate lettuce leaves, thinly sliced radishes, cucumbers and shallots, sprinkled with lemon zest. This salad would make heads turn. Eye candy at its finest. And candy for the taste buds as well. Perfectly balanced. Perfectly elegant. The perfect spring salad. And not a guinea pig in sight.
Ingredients
- 2 heads butter lettuce
- 1 bunch watercress
- 1 English cucumber
- 1 small shallot, skins removed
- 1/4 cup white wine vinegar
- Salt and pepper to taste
- 1 bunch radishes
- Zest of 1 lemon
- Brianna's Real French Vinaigrette Dressing (or your favorite homemade vinaigrette)
Instructions
- Carefully wash lettuce and watercress and pat dry. Tear lettuce into large pieces.
- Shave cucumber, shallot and radishes with a mandolin, or cut very thinly with a knife.
- Put cucumber and shallot in a bowl. Add vinegar and 1/4 cup water and salt and pepper to taste. Toss to combine and set aside for 10 minutes (or in the fridge for several hours).
- To assemble, place butter lettuce pieces on large platter. Drain cucumber and shallots and sprinkle over lettuce. Add radishes.
- Top with watercress and sprinkle with lemon zest.
- Drizzle with vinaigrette or serve on the side.
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