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Butter Lettuce and Herb Salad

Photo: Amy Neunsinger
Yield Makes 8 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.