Butter Lettuce and Herb Salad

Butter Lettuce and Herb Salad
Amy Neunsinger
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preparation
20
minutes
cooking
20
minutes
Serves 8

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)

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).
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Fat 11 g
  • Sat Fat 1 g
  • Cholesterol 1 mg
  • Sodium 200 mg
  • Carbohydrate 5 g
  • Fiber 2 g
  • Sugar 1 g
  • Protein 1 g
What does this mean? See Nutrition 101.

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