Butter Lettuce Salad Recipe
User Reviews
5
Butter Lettuce Salad Recipe
Description
The salad uses butter lettuce for its delicate, soft leaves that serve as a gentle backdrop to the mixture of blanched asparagus and peas, which retain a slight snap. Thin slices of cucumber and radish add fresh crispness, while toasted almonds contribute a toasted nutty flavor and crunch. Cubed avocado adds creaminess, and Parmesan brings optional savory depth.
The lemon vinaigrette combines garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper, emulsified into a smooth dressing that adds acidity and richness. Vegetables are blanched briefly in salted boiling water then shocked in ice water to preserve their color and texture.
This salad works as a light main or side, suitable for spring or summer meals where fresh vegetables and subtle flavors are desired. Its mix of textures and mild seasoned components make it adaptable to various menus.
Notes advise preparing and storing salad components separately in airtight containers in the refrigerator for up to two days. Since butter lettuce wilts easily, toss it with dressing just before serving. Toasting almonds enhances their flavor, recommended before adding them.
Ingredients
For the Lemon Vinaigrette:
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 garlic small cloves; minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salad:
- water
- 1 tablespoon kosher salt
- 1 asparagus rinsed and cut into 2-inch small pieces approximately 1 lb, bunch
- 1 ½ cups of peas fresh or frozen
- 2 butter lettuce leaves gently removed, rinsed and dried, heads
- 1 English cucumber sliced thinly approximately 1 cup, medium size
- 4-5 radish sliced thinly
- 1 cup almonds lightly toasted, sliced
- 1 avocado cut into cubes, ripe
- 1 cup Parmesan Cheese optional, shredded
Instructions
- Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
- To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
- While it is cooking, fill a bowl with cold water and add some ice in it.
- Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
- To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
- Drain both vegetables and set them aside.
- To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
- Drizzle with the lemon salad dressing and give it a gentle toss. Serve.
Notes
- Prepare and store each salad component separately in airtight containers for up to two days in the refrigerator.
- Due to the tenderness of butter lettuce, dress and toss the salad only immediately before serving to prevent wilting.
- Lightly toasting sliced almonds in an empty skillet before adding adds extra flavor to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1824mg | 76% |
| Potassium | 504mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2345IU | 47% |
| Vitamin C | 26mg | 29% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
