Butter Leaf Lettuce Salad with a Lemon Dill Dressing
User Reviews
5.0
9 reviews
Excellent
Butter Leaf Lettuce Salad with a Lemon Dill Dressing
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A colorful simple summer salad!
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Ingredients
- 1 head butter leaf lettuce torn into bite-size pieces
- 1 small bunch radishes sliced paper-thin
- 2 eggs hard boiled
- 1 tablespoon fresh parsley chopped
Croutons:
- 1/3 baguette cut into croutons
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- salt & pepper to taste
Dressing:
- 2 heaping teaspoons Dijon mustard
- 1-2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon fresh dill chopped
- salt & pepper to taste
Instructions
- Preheat over to 350F, and move the rack to the top position.
- Add the crouton ingredients to a baking sheet and toss together until evenly coated. Bake for 15 minutes.
- Cook your eggs. I boiled mine for 8 minutes. Let them cool in cold water until you're ready to peel them & assemble the salad.
- Meanwhile, add all the dressing ingredients to a small bowl except for the olive oil and dill. Slowly whisk the oil in a little bit at a time until you have a nicely emulsified mixture. Add the dill in right before you're ready to serve the salad.
- Prep your radishes, parlsey, and lettuce, and add them to a large bowl. Peel & cut the eggs up into whatever size pieces you prefer. Add the croutons. Pour dressing over top or toss the salad together. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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