Butter lettuce and clementine salad with brown butter vinaigrette from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 73) by Melissa Clark

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Notes about this recipe

  • westminstr on January 05, 2015

    I made this salad for christmas eve and also used satsumas instead of clementines, otherwise followed the recipe exactly. I had always been curious about the salad and am glad I tried it. I probably won't make it again, though. Though I liked the flavor at first, I found it a bit cloying by the end of the bowl. I think I am just too wedded to olive oil and vinegar.

  • L.Nightshade on August 01, 2012

    I almost made this with olive oil instead of butter. I am SO glad I didn't. What a compelling salad! The browned butter, with the almonds and oranges (I used Satsuma Mandarins instead of Clementines), creates such a rich flavor. The bright taste of the oranges and zest are a great complement for the buttery feel. Unlike TxnInMtl, I felt that the mint in the salad was quite pronounced, and it added a lot. The only drawback to this salad is that you can't have leftovers. I know salad doesn't make the best leftover in any case, but I do usually manage to enjoy any remains for lunch the next day. In this case, the idea of hardened bits of butter on lettuce does not appeal. So just make the amount that you plan to eat.

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