Melon, Basil and Butter Lettuce Salad

Recipe courtesy of Chef Jill Silverman Hough.

3 tablespoonsLime juice
2 tablespoonsHoney
1 teaspoonSalt
½ teaspoonFreshly ground black pepper
1 tablespoonExtra virgin olive oil
5 cupsMelon (cantaloupe, honeydew, watermelon, or a combination), cut into chunks
½ headLive Gourmet Living Butter Lettuce, shredded
40Basil leaves, coarsely chopped
1 largeShallot, thinly sliced
2Mild red chili peppers, halved lengthwise, seeded, and thinly sliced (optional)

 

In a large bowl, whisk together lime juice, honey, salt, and pepper. Whisk in olive oil.

Gently toss in melon, LIVE GOURMET LIVING BUTTER LETTUCE, basil, shallot, and, if using, chili.

Serves 6 to 8.


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