Butterhead is the lettuce you don't want to overthink. The leaf is velvety, slightly sweet, paper-thin - you tear it by hand, you don't cut it. A lettuce this delicate asks for one thing only: freshness. The one from CityFarm reaches you alive, roots and all, harvested today at one of Chișinău's 5 vertical farms, an hour from you. The rest of the recipe takes about as long as brewing a coffee.
Why Butterhead
Butterhead (also known as butter lettuce) is one of the varieties we grow under LED light, in clean water, no soil, no pesticides. Its soft leaves don't want a heavy dressing - which is why it pairs so well with something sharp and fresh, like lemon, and something creamy, like avocado. Toasted seeds add exactly the contrast that was missing: crunch over velvet.
Ingredients
For 2 servings as a light main or 4 as a side:
- 1 head of CityFarm Butterhead lettuce
- 1 ripe avocado
- 1 lemon (grated zest + juice)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey (or maple syrup)
- 2 tablespoons seeds (sunflower, pumpkin or sesame)
- sea salt and freshly ground pepper
- optional: a few microgreens on top, for aroma and color
A good salad starts with a living leaf, not a complicated dressing.
The 2-minute lemon dressing
In a jar with a lid, combine the lemon juice, grated zest, olive oil, honey, a pinch of salt and some pepper. Close it and shake for 20 seconds until it comes together. Done - a bright, sweet-and-sour dressing that doesn't smother the leaf but lifts it. Taste and adjust the salt or lemon to your liking.
Steps
- Toast the seeds in a dry pan over medium heat for 2–3 minutes, until they smell nutty. Take them out of the pan right away so they don't burn.
- Gently wash the Butterhead leaves and dry them well (a wet salad repels dressing). Tear them into large pieces by hand.
- Slice or cube the avocado and sprinkle it with a little lemon juice so it stays green.
- Put the leaves in a wide bowl, add the avocado and pour the dressing around the edge. Toss gently, just a few times.
- Scatter the toasted seeds and, if you have them, a handful of microgreens. Serve right away, while the leaf is still crisp.
Variations and how to serve it
Want something more filling? Add a soft-boiled egg, roasted chickpeas or crumbled feta. For a sweet note, a few slices of pear or some pomegranate go beautifully with the lemon. This salad is at its best freshly assembled - which is why starting with a living leaf matters. Butterhead with its roots stays crisp in the fridge for days, so you can make it even on a Wednesday night, no excuses.
Want living Butterhead, harvested today, every week? Pick your box of living greens → Or grow your own, right in your kitchen, with Growly.
