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Butter Lettuce and Herb Salad

Amy Neunsinger
Serves 8 Hands-On Time: 20m Total Time: 20m

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).
April 2006
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Quick Tip

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

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.

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