Butter Lettuce with Mustard Vinaigrette
Tender butter lettuce—at its flavorful best in spring—forms the basis for this simple salad, which is tossed with chopped fresh herbs and a mustard vinaigrette. Handle the leaves gently when washing them and dry well with a salad spinner or shake gently in a clean kitchen towel. To avoid crushing the leaves, tear large ones individually instead of cutting the heads.
- 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
Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.
In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).