Best Butterhead Lettuce And Spring Vegetable Salad 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

BUTTERHEAD LETTUCE AND SPRING VEGETABLE SALAD

Butterhead Lettuce and Spring Vegetable Salad image

This fresh salad contrasts the subtle flavor of butterhead lettuce with the piquant taste of radish and the sweet flavor of carrots. The season's first sprouts add an earthy dimension to this simple dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

5 teaspoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts

Steps:

In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.

Nutrition Facts : Calories 117 g, Fat 10 g, Fiber 2 g, Protein 2 g