Butter lettuce salad with herbs and edible flowers
Ingredients
Don’t be shy with how much fresh herbs you use in this salad. You can never have too many!
2 heads of butter lettuce
1/4 to 1/2 cup of fresh herbs, I like to use tarragon, parsley, basil and chives
A handful of edible flowers
Dressing
1 small shallot
3 tablespoons white wine vinegar
1 small garlic clove
1/2 lemon juiced
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup olive oil
Salt and pepper to taste
Instructions
For the dressing, mince the shallot and add to a small bowl, add the white wine vinegar and leave the shallot and vinegar to sit in the bowl for 5 minutes. Meanwhile, using a microplane to grate the garlic clove ( if you do not have a microplane you can use a sharp knife and mince as finely as possible) add the garlic and remaining ingredients to the bowl with the shallot and vinegar. Whisk everything together and adjust to taste.
Add the butter lettuce and most of the herbs to a large serving bowl. Add the salad dressing and toss everything together. Add the remaining herb, fresh flowers and finish with some malden salt and fresh cracked pepper. Enjoy!