A plated salad of butter lettuce sprinkled with herbs.The salad was freshness itself. Crispy and sweetly tender butter lettuce leaves wearing a light dressing that glistened like dew. I sampled the salad as a first course at a Sunday night dinner prepared by Scott Manlin (influencer, restaurateur, and my nephew).

Portrait of Scott Manlin

Scott Manlin

Scott credited the salad’s perfection to the Hollywood Farmers Market, where he shops every Sunday. I credit Scott’s culinary expertise.

But let me segue to the market.

Covering three blocks on Ivar and Selma Avenues, the Hollywood Farmers Market opens every Sunday from 8 am to 1 pm, rain or shine. It specializes in high quality produce and products coming from farms and food artisans throughout California.

This market is not only the darling of home-cooking Angelenos, but also a terrific spot for tourists to experience L.A.’s outdoor market scene.

In addition to stunning produce–the full monty of what is seasonally grown in California–the market sells top-notch baked goods, cheeses, herbs, flowers, and packaged products appealing to those living the good life. Live music, inviting cooking stalls and fun people watching (celebrity spotting anyone?) adds to the festive scene.

Gorgeous rhubarb glows in the sun.

Vendor and lady with leopard dyed hair study herbs.

A bucket full of flowers

Pastries from a French Baker selling at the market,

Once home, the market keeps on giving pleasure—depending on what cooks do with their purchases, which brings me back to Scott’s salad.

He shared his recipe, dipping into his pampered pantry for dressing ingredients and writing with proportions adjustable to individual needs.


A few stems of fresh chives

A few stems of fresh parsley

A few sprigs of fresh dill

Hazelnut oil

Grapeseed oil

Aged sherry vinegar

Wedge of lemon

Dijon mustard

Small shallot, minced



The freshest available butter lettuce

Mince a small amount of chives, parsley and dill and set aside.

Using a ratio of 3 parts oil (half hazelnut/half grapeseed) to 1 part vinegar, put oils and vinegar in a mixing bowl or dressing flask. Add a splash of lemon juice, a teaspoon of minced herbs, a dollop of mustard and the minced shallot. Whisk well (or shake flask) to emulsify the ingredients. Add salt and pepper to taste and correct seasoning.

Very gently, toss lettuce with dressing, adding only a very light amount of dressing. Plate lettuce. Sprinkle salad with minced herbs and serve immediately.

A basket inside the market telling people to take or leave a shopping bag.