Parsley and Butter Lettuce With Grapefruit-Shallot Dressing

Leaves from 1 pound bibb or butterhead lettuce (may substitute other tender lettuce)

½ cup packed flat-leaf parsley leaves

2 tablespoons minced shallot

2 tablespoons fresh grapefruit juice

½ teaspoon fine or flaked sea salt, or more as needed

3½ tablespoons extra-virgin olive oil

1/8 teaspoon freshly ground black pepper

4 ounces aged sheep’s- or goat’s-milk cheese, such as manchego or garrotxa (optional)

Rinse the lettuce and parsley in a large bowl of cold water. Drain, dry and place in a mixing bowl.

Combine the shallot, grapefruit juice and salt in a small bowl; let stand for 10-15 minutes. Whisk in the oil; season with pepper to taste.

Pour the dressing over the lettuce and parsley. Use your hands to gently toss the salad, making sure the greens are evenly coated. Taste a leaf for salt and pepper, and adjust the seasoning as needed.

Divide among individual plates. Break the cheese into chunks or use a vegetable peeler to shave light shards of cheese over each portion.

Serves six.

Nutrition values per serving: 90 calories, 8 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 0 sugar, 1 g protein, 0 cholesterol, 180 mg sodium.

Emily Horton for The Washington Post