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Photo: Amy Neunsinger Photo by: Photo: Amy Neunsinger

Butter Lettuce and Herb Salad

Real Simple APRIL 2006

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 80%
  • Fat: 11g
  • Saturated fat: 1g
  • Cholesterol: 1mg
  • Sodium: 200mg
  • Carbohydrate: 5g
  • Fiber: 2g
  • Sugars: 1g
  • Protein: 1g
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Butter Lettuce and Herb Salad recipe

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