Butter Lettuce and Herb Salad

niedziela, 16 lutego 2014

Butter Lettuce and Herb Salad

Time: 30 mins


  • 1 large fennel bulb, halved, cored, and very thinly sliced
  • 3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
  • 1/4 cup fresh tarragon leaves, torn into pieces
  • 4 scallions, white and green parts, chopped
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 7 tablespoons extra virgin olive oil
  • pecorino romano cheese, shaved (optional)


  • 1 In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
  • 2 Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
  • 3 While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

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