Butter Lettuce and Herb Salad

Butter Lettuce and Herb Salad Recipe
Photo: Amy Neunsinger

Recipe from

Real Simple

Nutritional Information

Calories 110
Caloriesfromfat 80 %
Fat 11 g
Satfat 1 g
Cholesterol 1 mg
Sodium 200 mg
Carbohydrate 5 g
Fiber 2 g
Sugars 1 g
Protein 1 g


1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter or 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
Shaved Pecorino Romano (optional)


Place the fennel, lettuce, tarragon, and scallions in a large bowl. Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil. Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).

In Advance: Assemble the greens and make the vinaigrette. Refrigerate them separately for up to several hours. Combine just before serving.

April 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note