Macadamia Butter Lettuce Salad

Macadamia Butter Lettuce Salad

The black currant vinegar I use is from Demijohn, "The Liquid Deli" in Edinburgh, Scotland. It is more sweet than sour and it might be appropriate to call it a gastrique.



  1. 150 Grams butter lettuce
  2. 2 Tablespoons macadamia nut oil
  3. 2 Teaspoons black currant vinegar
  4. 2 Teaspoons balsamic vinegar
  5. 1/4 Cup macadamia nut pieces
  6. 2 basil leaves
  7. 4 mint leaves
  8. 5 cherry tomatoes , large
  9. salt
  10. white pepper


15 mins
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    Mix the macadamia nut oil, black currant vinegar, and balsamic vinegar in a small bowl.

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    Mince or chiffonade the basil and mint leaves. Mix the leaves into the dressing bowl with the oil and vinegars.

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    Wash the butter lettuce. Chop each leaf in half (down the stalk). Cut these pieces again into 2 inch slices (slicing orthogonal to the stalk). Place the cut lettuce into a large bowl.

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    Chop macadamia nut pieces into small unevenly sized chunks.

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    If the cherry tomatoes are large (golf ball size), cut them into quarters. Add the cut tomatoes to the lettuce.

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    Spoon the dressing over the lettuce, mixing to coat thoroughly.

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    Mix chopped macadamia nuts into the bowl.

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    Salt and pepper to taste.

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