Ingredients
4 baby lettuces (or 2 larger romaine hearts) split in half
1/4 cup almonds, chopped
2 tablespoons butter
1 tablespoon grapeseed or olive oil
1 teaspoon apple cider vinegar
salt to taste
STEP 1
In a small pan, toast the almonds until golden brown. Set aside.
STEP 2
Heat a large saute pan, and melt the butter until it’s sizzling.
STEP 3
Add the lettuce to the pan, face down, and cook for 2-3 minutes.
STEP 4
Serve them face side up, drizzled with the oil and vinegar and topped with the toasted almonds and a pinch of salt.
Recipe by Honest Cooking and Travel