The Atlanta Journal-Constitution
BUTTER LETTUCE SALAD
2 teaspoons aged sherry
vinegar
2 teaspoons balsamic
vinegar
Fine sea salt and freshly
ground white pepper 2 tablespoons extravirgin olive oil
1 large head butter lettuce, washed and patted dry (it’s important to clean the lettuce thoroughly of soil and sand), core trimmed but head left whole
2 teaspoons finely chopped fresh tarragon leaves 2 teaspoons finely chopped chives
In a small bowl, combine the sherry vinegar, balsamic vinegar, and salt and white pepper to taste. Slowly whisk in the olive oil.
Season the lettuce lightly with salt and white pepper. Using a pastry brush, paint each lettuce leaf with the vinaigrette. Sprinkle with the herbs. Quarter and serve immediately, on chilled plates.
Serves 4.
Per serving: 75 calories (percent of calories from fat, 88), 1 gram protein, 2 grams carbohydrates, trace fiber, 7 grams total fat (1 gram saturated), no cholesterol, 33 milligrams sodium.
SILKY BROCCOLI SOUP
Fine sea salt
1 large or 2 small stalks broccoli, florets separated and stems thinly sliced 2 tablespoons unsalted
butter
Freshly ground white pepper
In a medium to large pot, bring 3 cups of water to a boil. Add 1 teaspoon salt, then add the broccoli stems and cook until they start to soften, about 2 minutes. Add the florets and cook until tender, about 5 minutes.
Once the florets and stems are tender, drain them in a sieve set over a bowl, reserving the liquid. Transfer the broccoli to a blender, adding enough of the reserved liquid to cover. Add the butter and puree until very smooth. You can adjust the consistency with more of the reserved cooking water if it’s too thick.
Taste the soup and adjust the seasoning with salt and white pepper. Serve in 4 warmed bowls, or chill immediately and reheat later, to keep the soup’s bright green color.
Serves 4.
Per serving: 66 calories (percent of calories from fat, 79), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 6 grams total fat (4 grams saturated), 15 milligrams cholesterol, 43 milligrams sodium.
— Recipes excerpted from “Vegetable Simple” by Eric Ripert. Copyright © 2021 by Eric Ripert. Excerpted by permission of Random House, an imprint of Penguin Random House LLC.