Butter Lettuce With Mustard Vinaigrette
This refreshing butter lettuce salad is dressed with a delightful blend of olive oil, red wine vinegar, and Dijon mustard. Tossed with fresh chives, tarragon, and parsley, it's a light and flavorful dish perfect for any meal.
— Constant Cookbook
Ingredients
- 2 heads butter lettuce
- 3 1/2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh tarragon
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- <h3><b>Step 1. Prepare the Lettuce</b></h3> Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash and rinse the lettuce. Then, gently dry with a salad spinner or a clean kitchen towel.
- <b>Tip:</b> To avoid crushing the leaves, tear large ones individually instead of cutting the heads. &nbsp; <h3><b>Step 2. Make the Dressing</b></h3> In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. &nbsp; <h3><b>Step 3. Toss and Serve</b></h3> Combine the dressing, lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
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