Photo: Sorin Gheorghita
Butter Lettuce with Mustard Vinaigrette
8 ingredients
openrecipes
Tender butter lettuce—at its flavorful best in spring—forms the basis for this simple salad, which is tossed with chopped fresh herbs and a mustard vinaigrette. Handle the leaves gently when washing them and dry well with a salad spinner or shake gently in a clean kitchen towel. To avoid crushing the leaves, tear large ones individually instead of cutting the heads.
Estimated Nutrition (whole recipe, rough)
242
Calories
1g
Protein
25g
Fat
4g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heads butter lettuce
- 3 1/2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh tarragon
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes