Butter Lettuce Salad with Parmesean Tuiles and Almonds

Cooking Time: 10 Min    Servings: 6


  • 1 egg yolk
  • 1 teaspoon whole-grain mustard
  • 3 tablespoons lemon juice 
  • 2/3 cups Olive Scene mild Extra Virgin Olive Oil
  • ½ teaspoon freshly ground black pepper
  • 2 cups (about 4 oz.) finely grated, fresh Parmesan cheese, divided 
  • 3 heads butter lettuce, outer leaves removed, inner leaves washed and separated
  • ½ cup sliced almonds, toasted


  1. In a food processor, pulse yolk, mustard, and lemon juice to combine.
  2. With motor running, add oil to yolk mixture in a slow, steady stream.
  3. Process until oil is incorporated and dressing has emulsified.
  4. Transfer dressing to a bowl and stir in pepper and 1 cup parmesan.
  5. If dressing is too thick to drizzle, stir in up to 2 tablespoons warm water.
  6. Cover and refrigerate while you prepare the rest of the salad, or up to 1 day.

Make the tuiles:

  1. Preheat oven to 350°.
  2. On a baking sheet lined with a silicone baking mat or a piece of cooking parchment, divide remaining 1 cup parmesan into 6 piles (about 2 ½ tablespoons per pile, spaced about 2 in. apart).
  3. Using your finger, gently pat each pile into a circle with an even thickness and a diameter of about 4 in.
  4. Bake until golden brown, about 5 minutes. (Watch carefully, as cheese can burn easily.)
  5. Remove sheet from oven and let stand 1 minute, then transfer tuiles to a cooling rack or an airtight container (they'll keep for 1 day).
  6. Divide lettuce leaves among 6 chilled salad plates.
  7. Drizzle each with a generous amount of dressing.
  8. Sprinkle with almonds and top each salad with a tuile.
  9. Serve immediately.