Butter Lettuce Salad With Mustard Vinaigrette Recipes

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"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE



Provided by Valerie Bertinelli

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Dijon mustard
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large heads butter, Boston or Bibb lettuce, torn into bite-sized pieces
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon fresh chives, cut into 1/2-inch pieces

Steps:

  • Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
  • Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.

BUTTER LETTUCE SALAD WITH RASPBERRY-WALNUT VINAIGRETTE



Butter Lettuce Salad With Raspberry-Walnut Vinaigrette image

Make and share this Butter Lettuce Salad With Raspberry-Walnut Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon raspberry jam
2 tablespoons sherry wine vinegar
1/4 cup walnut oil
salt
fresh ground black pepper
1 medium head butter lettuce, torn into bite-size pieces
1/3 cup toasted coarsely chopped walnuts
2 tablespoons coarsely chopped red onions
1/2 cup fresh raspberry

Steps:

  • In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
  • In a big bowl, combine the lettuce, walnuts, and onion.
  • Add the dressing and toss gently to combine.
  • Divide among salad plates and garnish with fresh raspberries.

Nutrition Facts : Calories 213.4, Fat 20.2, SaturatedFat 1.9, Sodium 4.1, Carbohydrate 8, Fiber 2.2, Sugar 4, Protein 2.3

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING



Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

  • Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
  • Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

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