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Butter Leaf Lettuce Salad with a Lemon Dill Dressing
5 from 6 votes

Butter Leaf Lettuce Salad with a Lemon Dill Dressing

A colorful simple summer salad! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Preheat over to 350F, and move the rack to the top position. 
  2. Add the crouton ingredients to a baking sheet and toss together until evenly coated. Bake for 15 minutes.
  3. 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. 
  4. 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.
  5. 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.