Butter Lettuce Salad with Buttery Garlic Breadcrumbs

3 tbs. Olive Us Barrel Aged Champagne Vinegar

1/2  cup Olive Us UP Certified Extra Virgin Olive Oil

1 tbs. Olive Us Tarragon White Balsamic

1 teaspoon whole grain mustard

Sea salt and freshly cracked pepper to taste

Buttery-Garlic Breadcrumbs:

4-5 pieces of leftover baguette sliced

1 tbs. Olive Us Garlic Olive Oil

1 tbs. Olive Us Butter Olive Oil

Sea salt and freshly cracked pepper to taste


1 large head of butter lettuce, washed & torn

1 cup Gordal Olives stuffed with Garlic, coarsely chopped (get ’em at Olive Us!)

½ cup Manchego cheese, freshly grated

Freshly cracked black pepper to taste

Prepare the vinaigrette by combining the tarragon white balsamic with the champagne vinegar, mustard, salt, and pepper. Whisking constantly, drizzle in the Ultra-Premium Extra Virgin Olive Oil. Taste and adjust seasoning accordingly.

Prepare the breadcrumbs by placing the slices of baguette in a food processor; pulse until you achieve coarse crumbs. Mix the Garlic Olive oil with the Butter Olive Oil and toss with the breadcrumbs. Heat a skillet over medium heat and toast the breadcrumbs, stirring often, until golden brown.

Season with sea salt and freshly cracked pepper, to taste.  Set aside to cool completely.

To Serve

Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.

Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.

Finish with freshly cracked black pepper, to taste.

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