Butter Lettuce, Asparagus, and Hazelnut Salad

Cooking Light
Butter Lettuce, Asparagus, and Hazelnut SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Butter lettuce, also called Boston or Bibb lettuce, is delicate; it can bruise and wilt as easily as fresh herbs. Instead of tossing together in a bowl, arrange the lettuce on individual plates before adding other elements. A tip we learned from salt guru Mark Bitterman: Stirring salt into the vinaigrette will wilt lettuces faster. Instead, finish with a sprinkling of flake salt, such as Maldon--the big flakes mimic the lettuce's crisp texture. Late spring yields the most flavorful, tender asparagus; this salad is a great place to use very thin stalks.

Serves 4 (serving size: about 1 1/4 cups)


+ Add To Shopping List
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh mint
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
5 cups torn butter lettuce
1 cup thinly diagonally sliced asparagus
1/4 cup chopped hazelnuts, toasted
2 tablespoons shaved pecorino Romano cheese
1/4 teaspoon flake salt (such as Maldon)


Hands-on: 10 Minutes
Total: 10 Minutes

1. Combine juice, oil, mint, honey, and pepper in a bowl, stirring with a whisk.

2. Divide butter lettuce evenly among 4 plates. Top each serving with 1/4 cup asparagus, 1 tablespoon hazelnuts, and 1 1/2 teaspoons cheese. Drizzle vinaigrette evenly over salads. Sprinkle evenly with salt.

Created date

March 2015

Nutritional Information

Calories 127
Fat 10.8 g
Satfat 1.9 g
Monofat 7 g
Polyfat 1.2 g
Protein 4 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 4 mg
Iron 2 mg
Sodium 217 mg
Calcium 73 mg