Butter Lettuce and Herb Salad

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Photo by Amy Neunsinger
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 110 calories
    • Calories 80 calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 1 mg
    • Sodium 200 mg
    • Protein 1 g
    • Carbohydrate 5 g
    • Sugar 1 g
    • Fiber 2 g

Ingredients

  1. Check 1 large fennel bulb, halved, cored, and very thinly sliced
  2. Check 3 heads butter or Boston lettuce, torn into pieces
  3. Check 1/4cup fresh tarragon leaves, torn into pieces
  4. Check 4 scallions, white and green parts, chopped
  5. Check 3tablespoons fresh lemon juice
  6. Check 2teaspoons Dijon mustard
  7. Check 3/4teaspoon kosher salt
  8. Check 1/4teaspoon black pepper
  9. Check 7tablespoons extra-virgin olive oil
  10. Check shaved Pecorino Romano (optional)

Directions

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