Strawberry, Butter Lettuce and Tarragon Salad

Strawberry, Butter Lettuce Tarragon Salad recipe - The Cooks Pantry


Michael Weldon


Prep time 10mins
Cook time 5 mins


  • 1 Punnet of Strawberries, sliced thinly
  • 75g of pancetta, cut into strips
  • 1 small Red Onion, sliced thinly
  • 100g Ricotta, crumbled
  • 1 head of butter lettuce, washed and broken into bite sized pieces
  • ½ bunch of parsley, leaves picked
  • 50g smoked almonds, chopped roughly
  • 20mls Balsamic Vinegar
  • 80mls Cobram Estate Classic Extra Virgin Olive oil
  • Sea Salt
  • Black Pepper


  • In a dry pan, cook the pancetta until nice and crispy.
  • In a bowl, combine onion, parsley, almonds, ricotta, oil and vinegar. Crush 3 strawberries with your hands or fork into the bowl to release their juice, add in pancetta and stir through. Just prior to serving add remaining strawberries and toss through.
  • Dress lettuce with salt, pepper and olive oil to create a light coating.
  • On a platter layer all the lettuce on the base and top with strawberry mixture.

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