Best Bettor Butter Lettuce Salad With Lemon Shallot Vinaigrette Recipes

BUTTER LETTUCE SALAD RECIPE

Butter Lettuce Salad Recipe image

This Butter Lettuce Salad is packed with vegetables and drizzled with lemon salad dressing. It comes together in 20 minutes. Serve it with any of your meat dishes or by itself for a light lunch or dinner.

Provided by Aysegul Sanford

Categories Salad

Time 20m

Number Of Ingredients 16

Ingredients

½ cup olive oil
4 tablespoons lemon juice
2 small cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
Water
1 tablespoon of Kosher salt
1 bunch of asparagus (- rinsed and cut into 2-inch small pieces approximately 1 lb.)
1 ½ cups of peas (fresh or frozen)
2 heads of Butter Lettuce (leaves gently removed, rinsed and dried)
1 medium size English cucumber (sliced thinly approximately 1 cup)
4-5 radishes (sliced thinly)
1 cup sliced almonds (lightly toasted)
1 ripe avocado (cut into cubes)
1 cup shredded parmesan cheese (optional)

Steps:

Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
While it is cooking, fill a bowl with cold water and add some ice in it.
Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
Drain both vegetables and set them aside.
To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 13 g, Protein 10 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1824 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BUTTER LETTUCE WITH SHALLOTS VINAIGRETTE

Butter Lettuce with Shallots Vinaigrette image

Provided by Giangi Townsend

Categories Salad

Number Of Ingredients 7

Ingredients

.50 teaspoon salt (1/2 teaspoon salt)
1 tablespoon red wine vinegar (1 tablespoon red wine vinegar (white wine vinegar is fine too))
.50 teaspoon mustard (1/2 teaspoon Dijon mustard)
1 shallot (1 small shallot, diced)
1 head of butter lettuce (1 head of Butter lettuce)
freshly ground pepper (freshly ground black pepper)
3 tablespoons olive oil (3 tablespoons olive oil)

Steps:

In a large bowl add the salt and vinegar. Mix well with a fork until the salt is dissolved. Add the mustard, pepper, shallots and blend well.Add the olive oil, slowly and steady and whisk until smooth.
Wash the butter lettuce. Torn into pieces and add it to the vinaigrette and gently fold the lettuce until all the leaves are covered.

Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 299 mg, ServingSize 1 serving

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories Salad Cheese Leafy Green Herb Vegetable No-Cook Vegetarian Parmesan Radish Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.