This `Butterhead Lettuce salad with sweet cream dressing` recipe comes from my great-grandmother who fled during the 2nd world war from Pomerania to the west. In the old days food was a much more regional thing. Hence, sweet salad dressing was not very known or popular in western Germany back then – it may not be so uncommon these days…?
Butterhead lettuce receives its name from the sweet buttery flavor and delicate texture of the large, ruffled outer leaves. Cutting into the lettuce reveals a soft, folded, and blanched heart – the best part of any salad.
However, butterhead lettuce and sweet cream is a great combination and this is an original recipe – a family treasure!
If you have not eaten it yet, try it now!
Butterhead lettuce salad with sweet cream dressing
- 1 Butterhead lettuce
- 200 g whipping cream
- 2 tbsp chives, chopped
- 4 tbsp sugar
- 3/4 tsp salt
- Juice from 3/4 lemon
- Few dashes black pepper to taste
Pick the leaves from the lettuce and tear in the middle to an edible size, wash and dry.
Combine sugar, lemon juice, whipping cream and salt in a jam jar. Shake it (with the screw cap on ; )) until the sugar is dissolved. Place the lettuce in a big bowl and pour the dressing over it. Sprinkle with the chives (leave some for decoration) and a few dashes of black pepper. Combine, sprinkle with the rest of the chives and serve.