Butter Leaf Lettuce Salad with a Lemon Dill Dressing
User Reviews
5
6 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 butter leaf lettuce torn into bite-size pieces, head
- 1 radish sliced paper-thin, small bunch
- 2 egg hard boiled
- 1 tablespoon parsley chopped, fresh
Croutons:
- 1/3 baguette cut into croutons
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Dressing:
- 2 Dijon mustard heaping teaspoons
- 1-2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 tablespoon dill chopped, fresh
- salt to taste
- black 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
6 reviews
Excellent
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