German cuisine · Salads & Mezze

Butterhead Lettuce with Cream Dressing

Tender butterhead lettuce leaves in a mild dressing of cream, vinegar and chives.

Ingredients · for 4 servings

• 1 head of butterhead lettuce
• 150 ml cream
• 3 tbsp vinegar
• 1 tsp sugar
• 1 tsp medium-hot mustard
• 1 small onion
• 1 bunch chives
• Salt, pepper

Instructions

1. Remove the outer leaves from the lettuce, cut out the core and carefully separate the leaves.
2. Wash the leaves thoroughly in cold water, dry in a salad spinner and tear into bite-sized pieces by hand.
3. Whisk the cream with the vinegar, sugar, mustard, salt and pepper until the dressing thickens slightly and the sugar has dissolved.
4. Cut the onion into paper-thin rings and stir into the dressing with half of the chives.
5. Toss the lettuce with the dressing only right before serving, or the delicate leaves will wilt.
6. Sprinkle with the remaining chives and serve immediately as a side to potatoes or roast meat.