Red Salanova® Butter is an exceptionally attractive lettuce with its mix of fresh green, pink and red colours all in one leaf. Together with the pink onion compote and pinkness of the duck, we could just have easily named this recipe ‘Pink salad’.
1 Heat the butter in a frying pan. Add the onion and sweat for 3 minutes. Add the sugar and stir. Cover with a lid and cook for 10 minutes on a low heat. Season to taste with salt and pepper and allow to cool to room temperature.
2 Whisk the oil with the vinegar to make a smooth dressing. Season to taste with salt and pepper.
3 Remove half the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife. Wash and dry the leaves and toss them in a large bowl. Drizzle on the dressing and divide the duck breast and the onion compote over the salad.
Extra: Add a handful of halved and deseeded grapes as a finishing touch, and garnish with a sprinkle of cress or micro greens.
Tip: Use the Salanova® cutter to cut only half the core so that the other leaves stay attached to the core. Keep the remaining half heads of Salanova® in a plastic bag in the fridge for later.