Food & Cooking Recipes Salad Recipes Stacked Bibb Lettuces with Lemon Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 15 mins Servings: 2 Cream is brightened with lemon—fresh juice and zest—and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate. Ingredients ½ teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice ½ teaspoon sugar Kosher salt and freshly ground pepper 3 tablespoons heavy cream 2 small heads Bibb or other butter lettuce (each 5 ½ ounces), cores removed, leaves washed and well dried Directions Whisk together lemon zest and juice, 2 teaspoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly. Place half of leaves from one head in a large, shallow bowl. Toss with 2 to 3 tablespoons dressing; season with salt and pepper. Arrange on a plate, starting with largest leaves and ending with smallest. Repeat with remaining lettuce leaves and 2 to 3 more tablespoons dressing. Serve with remaining dressing alongside. Rate it Print