Butter Lettuces, Toasted Pistachios, Green Herbs, Hard Sheep’s Milk Cheese Salad Recipe by Renee Erickson

As the Official Cruise Line of the James Beard Foundation, cruise guests on every single Windstar sailing enjoy culinary demonstrations of James Beard Award-winning chef recipes and beverages prepared by Windstar chefs, as well as featured James Beard Foundation Signature Recipes aboard all Windstar sailings served nightly in AmphorA, the main dining room on each Windstar ship.  Each dinner menu has featured recipes from a James Beard-recognized chef who has sailed with Windstar – including a starter, entrée, and dessert.

“Our partnership with the James Beard Foundation demonstrates Windstar’s commitment to elevating epicurean experiences around the world.”

∼ Windstar President, John Delaney

The Recipe

Today we are presenting a butter lettuces recipe from Seattle based the James Beard Foundation Awarded Chef Renee Erickson from Whale Wins Restaurant.


Yield: 4 portions


200 gms Raw pistachios

20 gms Unsalted butter

4 gms Flaky sea salt Maldon or Jacobsen

2 each Boston lettuce (head)

20 gms Torn soft fresh herbs, such as chervil, tarragon, parsley, or chives (ideally a mix of all four)

30 ml Lemon Juice

60 ml Extra-virgin olive oil

120 gms Hunk Pecorino Romano cheese


Preheat the oven to 350 degrees F.

Put the pistachios on a baking sheet and roast for about 10-15 minutes, or until toasted and fragrant. Immediately transfer the nuts to a small bowl, add the butter and 1/2 teaspoon of salt, and stir to blend until the butter has melted. Set aside.

Pile all the lettuce into a large bowl. Sprinkle the herbs on top, then drizzle with the lemon juice and olive oil, and season with additional salt. Use your hands to toss the lettuce carefully, making sure the herbs and salt are well distributed. Transfer the salad to a large platter and scatter the pistachios on top. Using a very fine grater or Microplane, grate the cheese over the lettuce in in a big snowy pile, and serve immediately.

“The American culinary world is a mosaic of flavors and influences from around the world which is why we are thrilled to continue our partnership with Windstar allowing us to pair James Beard Foundation-recognized chefs and beverage professionals with sailings to some of the world’s most delicious destinations. One of the best ways to experience a culture is through its cuisine and now guests aboard Windstar sailings have celebrated chefs and beverage professionals who can guide them through that experience in an even more meaningful way.”

∼ Kris Moon, vice president of James Beard  Foundation

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