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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.

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6


  • 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).