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Butter Lettuce and Herb Salad

Butter Lettuce and Herb Salad
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Serves 8| Hands-On Time: | Total Time:



  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).
April, 2006

Nutritional Information

  • Per Serving
  • Calories 110Calories From Fat 80%
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 1mg
  • Sodium 200mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugar 1g
  • Protein 1g
What does this mean? See Nutrition 101 .

Quick Tip

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.