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Butter lettuce salad with herbs and edible flowers
Don’t be shy with how much fresh herbs you use in this salad. You can never have too many!
Ingredients
Scale
- 2 heads of butter lettuce, torn into leaves
- 1/4 to 1/2 cup fresh herbs (such as tarragon, parsley, basil, and chives)
- A handful of edible flowers
Dressing:
- 1 small shallot, finely chopped
- 3 tablespoons white wine vinegar
- 1 small garlic clove, minced
- Juice from 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Dressing
Mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot and let it sit for 5 minutes.
Meanwhile, grate the garlic clove using a microplane (or finely mince with a knife if you don’t have one). Add the garlic and the remaining dressing ingredients (lemon juice, Dijon mustard, honey, olive oil, salt, and pepper) to the bowl with the shallot and vinegar. Whisk everything together and adjust the seasoning to taste. - Assemble the Salad
Add the torn butter lettuce and most of the fresh herbs to a large serving bowl. Pour the salad dressing over the top and toss everything together until evenly coated. - Finish and Serve
Top the salad with the remaining herbs and edible flowers. Sprinkle with Maldon salt and fresh cracked pepper to finish. Enjoy!