Ingredients
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
3 tablespoons heavy cream
2 small heads Bibb or other butter lettuce (each 5 1/2 ounces), cores removed, leaves washed and well dried
Preparation
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.
