Green butter lettuce has to be my all time favorite lettuce....perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that truly is butter-like. I eat it in all sorts of situations and for all sorts of meals. Breakfast is toast with a thin spread of butter, snipped chives, some shavings of cheddar and a pile of butter lettuce leaves. Lunch is butter lettuce with a white wine vinaigrette, a piece of bread, and maybe a little tuna with herbs. Dinner will always include a butter lettuce salad with lots of snipped chervil. Or perhaps some grilled flank steak with butter lettuce, cilantro, thai basil, shallots, and a little hot pepper drizzled with a light sesame dressing.
Late May and June are the butter lettuce weeks. I plant a four pack of the lettuce every week from mid- April through August and I am rewarded with huge, green and white pillow-like heads of tenderness. Here is a blog recipe from David Leit, who also appreciates this delicacy.
He is recommending a blue cheese dressing, which will be great later in the summer, but for now I cannot get enough of the delicate flavor and taste, so I will stick to my lighter dressings.