Butter Lettuce Salad Recipe
A Butter Lettuce Salad recipe is made with tender butter lettuce, tossed with a honey Dijon vinaigrette, with veggies and soft boiled eggs.
Ingredients
Salad
- 2 head butter leaf lettuce, or 2 small
- 1 small head radicchio, roughy shaven or chopped
- 2-3 soft boiled eggs, halved
- ½ cup cherry tomatoes, halved
- ½ cup fresh corn, boiled, kernels removed
- 1-2 radishes, finely sliced with mandolin
- ¼ English cucumber
- 2 medium carrots, finely sliced
- ¼ cup chopped chives
- Dijon lemon vinaigrette, use if you don't make homemade recipe below
Honey Dijon Dressing
- ½ T Dijon mustard
- 1 ½ T sherry vinegar
- ½ c olive oil
- 1 T honey
- Salt to taste
Instructions
Soft-boil the eggs:
- Bring a pot of water to a gentle boil, and carefully lower eggs into the water (I use a slotted spoon), and cook for 6-7 minutes. Then, transfer the eggs to an ice bath to stop the cooking process and make peeling easier. When peeling, always peel while running under cold water and you will have beautiful eggs! Allow to cool before adding to the salad.
Prepare the dressing:
- Whisk together the ingredients for the dressing until emulsified—refrigerate until serving.
Make the salad:
- Arrange the lettuce on a large platter or place in a large salad bowl. Top with chopped radicchio, soft cooked eggs (cut in half), cherry tomatoes, cooked corn, radishes, cucumber, and carrots.
- Add fresh chopped chives for garnish.
Notes
Reposted from May 2020.
Nutrition Facts
Calories: 90kcal, Carbohydrates: 11g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 62mg, Sodium: 236mg, Potassium: 380mg, Fiber: 2g, Sugar: 6g, Vitamin A: 5431IU, Vitamin C: 9mg, Calcium: 50mg, Iron: 1mg