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Butter Lettuce and Herb Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 min
- Servings
- 8.00 serving(s)
Categories
- Salad
Cuisine
- Fusion
Cooking Method
- Sauté
- saute
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Butter Lettuce and Herb Salad brings together 1 large fennel bulb, halved, cored, and very thinly sliced, 3 heads butter lettuce or 3 heads boston lettuce, torn into pieces, 1/4 cup fresh tarragon leaves, torn into pieces in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 large fennel bulb, halved, cored, and very thinly sliced
- 3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
- 1/4 cup fresh tarragon leaves, torn into pieces
- 4 scallions, white and green parts, chopped
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra virgin olive oil
- pecorino romano cheese, shaved (optional)
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Instructions
In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.
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