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.




  • 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.