Butter Lettuce And Radish Salad With Fresh Spring Herbs Food

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.

BUTTER LETTUCE AND HERB SALAD

Butter Lettuce and Herb Salad image

This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.

Provided by lauralie41

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
1/4 cup fresh tarragon leaves, torn into pieces
4 scallions, white and green parts, chopped
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
7 tablespoons extra virgin olive oil
pecorino romano cheese, shaved (optional)

Steps:

In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

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