Butter Lettuce Salad with Creamy Tomato Vinaigrette

Oven roasted tomatoes and shallotsI subscribe to Food & Wine, and love their monthly salad article.  This month, they adapted a recipe from chef Tim Love at Queenie’s Steakhouse in Denton, Texas.  The dressing was so delicious, and while I changed the simple salad a bit, it’s really the salad dressing that makes all the difference.  We ate this up along side our burgers at our pre-Memorial Day BBQ with Matt and Nicki.

Here’s what you need:


2 medium tomatoes, cut into quarters

2 large shallots, cut in half

1 teaspoon canola oil

1 tablespoon plus 2 teaspoons red wine vinegar (the recipe called for sherry vinegar, but we didn’t have any, and this was still delicious)

2 teaspoons Dijon mustard

2 ounce chunk Gorgonzola, crumbled (the recipe called for blue cheese, but this was a little milder, and made the dressing creamy without overpowering the other flavors)

1/3 cup olive oil

1/3 cup vegetable oil (you could do all olive oil if you prefer)


2 heads butter lettuce, torn into bite sized pieces

2 Persian cucumbers, thinly sliced

1/2 thinly sliced red onion

Here’s what you do:

Make the dressing:

1. Preheat the oven to 425 degrees.

2.  Place the tomato wedges and shallots on a nonstick pan (I used a silicon baking sheet to make it really easy to clean up).  Brush the tomatoes and shallots with a little vegetable oil (you need vegetable oil here because you need something that can withstand high heat).  Bake the tomatoes and shallots.  You should remove the shallots after about 10-13 minutes (when they soften and brown a bit), and let the tomatoes cook for about 30 minutes.  When they are all cooked, place in a blender or food processor and allow to cool.Un-roasted tomatoes and shallots

3.  When the tomatoes/shallots have cooled, add the vinegar and mustard to the blender and puree until almost smooth.  Add the crumbled Gorgonzola and puree until smooth.

4.  With the blender running, slowly add the 2/3 cups oil (olive + vegetable).  This allows the dressing to emulsify.  After you have added the oil and the mixture is incorporated, pour into a container and put in the fridge until you are ready to use it.

Assemble the salad:

5.  Place the butter lettuce, cucumber and red onion in a bowl.  Add about 6 tablespoons of dressing and mix together.  Taste to see if you want more dressing, and add as needed.Butter lettuce salad


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One Response to Butter Lettuce Salad with Creamy Tomato Vinaigrette

  1. Pingback: Black Bean Veggie Burgers | MAKE BETTER LEFTOVERS

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