Butter Lettuce Leaves

Name: Butter Lettuce Leaves
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs butter lettuce (large head, leaves separated, washed and dried); 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp dijon mustard; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pcs shallot (small, thinly sliced); 1 tbsp chives (finely chopped)

RATING

4.3/5(32)

TASTE SCORE

6/10

Tender, delicate butter lettuce leaves with a silky texture and mild, slightly sweet flavor. These soft, loosely-packed leaves make elegant wraps and are beautiful simply dressed with a light vinaigrette. A minimalist salad that highlights the natural beauty of fresh butter lettuce in under 10 minutes.

PREP

10m

COOK

SERVES

1 CUP

76 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcsbutter lettuce · large head, leaves separated, washed and dried2 tbspolive oil · extra virgin1 tbsplemon juice · freshly squeezed½ tspdijon mustard1 pinchsalt1 pinchblack pepper · freshly ground1 pcsshallot · small, thinly sliced1 tbspchives · finely chopped

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 5%

Carbs2g · 11%

Fat7g · 83%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium54mg

Potassium124mg

Phosphorus19mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the butter lettuce.
1.Gently separate leaves from the head, discarding any wilted or damaged outer leaves.
2.Rinse leaves under cold running water to remove any grit.
3.Spin dry in a salad spinner until completely dry, then pat any remaining moisture with a clean kitchen towel.
mix · ~2 min
Make the vinaigrette.
1.In a small bowl, whisk together olive oil, lemon juice, and dijon mustard until emulsified.
2.Season with salt and freshly ground black pepper.
3.Taste and adjust seasoning as needed.
TIPWhisk vigorously until the dressing looks creamy and united — this ensures the leaves are evenly coated.
mix · ~2 min
Toss the salad.
1.Place the dried butter lettuce leaves in a large bowl.
2.Add the thinly sliced shallot.
3.Drizzle the vinaigrette over the leaves.
4.Using clean hands or salad tongs, gently toss to coat each leaf without bruising.
assemble · ~1 min
Arrange on plates and garnish.
1.Layer the dressed leaves loosely on four plates, letting them drape naturally.
2.Scatter the chopped chives over the top.
3.Finish with an extra crack of black pepper if desired.
serve
Serve immediately.
The delicate leaves wilt quickly once dressed, so serve right away while they are still crisp and vibrant.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the leaves thoroughly in a salad spinner; excess water dilutes the vinaigrette.
2
Use your hands to toss the leaves gently to avoid bruising their tender surfaces.
3
Slice the shallot paper-thin with a sharp knife or mandoline for a mild, even bite.
4
Whisk the dressing vigorously until it emulsifies into a creamy, unified coating.
5
Dress and serve immediately — butter lettuce wilts quickly once vinaigrette hits it.
6
Store unwashed, dry butter lettuce in a loosely closed plastic bag with a paper towel in the fridge for up to 3 days.

RECIPE VARIATIONS