Butter Lettuce Salad with Lemon Vinaigrette

Ingredients

• 2 heads (approx. 300g)butter lettuce (Bibb or Boston), torn into large pieces
• 5 (50g)red radishes, sliced into paper-thin rounds
• 1 ripe (150g)avocado, sliced into wedges
• 2 tbsp (10g)fresh chives, finely minced
• 1 small (15g)shallot, very finely minced
• 1 tbsp (15g)Dijon mustard
• 2 tbsp (30ml)freshly squeezed lemon juice
• 1 tsp (5ml)honey
• 60ml (¼ cup)extra-virgin olive oil
• 0.25 tspfine sea salt
• 0.125 tspfreshly cracked black pepper

Instructions

1. 1

   Wash the lettuce

   Rinse the 2 heads of butter lettuce in cold water.

2. 2

   Dry the leaves

   Spin the lettuce thoroughly in a salad spinner until no water droplets remain on the leaves.

3. 3

   Tear the lettuce

   Tear the leaves into large, bite-sized pieces and put them in a large chilled bowl.

4. 4

   Start the dressing

   Finely mince the 1 small shallot and put it in a small jar or bowl with the 2 tbsp lemon juice.

5. 5

   Whisk the seasonings

   Whisk in the 1 tbsp Dijon mustard, 1 tsp honey, 0.25 tsp sea salt and 0.125 tsp black pepper until smooth and yellow.

6. 6

   Emulsify the oil

   Whisk constantly while slowly pouring in the 60ml olive oil, until the dressing is thick and emulsified.

7. 7

   Slice the vegetables

   Cut the 5 radishes into paper-thin rounds and the 1 avocado into thin wedges.

8. 8

   Dress the leaves

   Gently toss the lettuce with half the dressing, just until each leaf has a faint, glossy coating.

9. 9

   Add radishes and chives

   Add the radishes and 2 tbsp minced chives, then toss very lightly once more.

10. 10

    Finish with avocado

    Arrange the avocado wedges on top and drizzle over the remaining dressing, lightly coating the avocado.

What is butter lettuce salad?

Butter lettuce salad is a simple dish built around the soft, delicate leaves of Bibb or Boston lettuce. This French-American-style version combines them with radishes, avocado and a lemon-Dijon dressing.

The contrast is what makes it work: tender greens meet crisp radish and rich avocado, while lemon and mustard keep the dressing bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 2g protein, 8g carbs, 20g fat.

Most of the carbohydrates come from the vegetables, avocado and small amount of honey, while olive oil and avocado provide most of the fat. The lettuce contributes little protein, so pair a serving with a protein-rich main such as beans, eggs or fish to make the plate more balanced.

Choose and prepare the leaves

Butter lettuce: Choose heads with fresh, intact leaves and remove any damaged outer ones. Its soft texture suits a gentle dressing and light tossing.

Dry thoroughly: Spin the washed leaves until no droplets remain. Wet leaves dilute the vinaigrette and make it harder for the dressing to cling.

Build the vinaigrette

Shallot and lemon: Letting the finely minced shallot sit with the lemon juice starts the dressing with a sharp, aromatic base.

Slow oil: Whisk in the olive oil gradually rather than adding it all at once. Keep whisking until the mixture looks thick and evenly blended.

Keep the textures distinct

Radishes: Slice them as thinly as you can so their crisp bite complements, rather than overwhelms, the leaves.

Avocado: Add the wedges at the end and arrange them on top. This helps keep them intact and gives them a light coating of dressing.

Dress just before serving

Timing: The salad takes about 10 minutes to prepare, but dress it only when you are ready to eat. Butter lettuce softens if it sits dressed for too long.

Tossing: Start with half the vinaigrette and add the rest over the finished salad. The leaves should look lightly glistening, not weighed down.

What to serve alongside it

This salad works as a fresh side for roast chicken, grilled fish or a savoury tart. Its lemony dressing also pairs well with simply cooked potatoes or crusty bread.

For a light meal, serve it with a source of protein and something more substantial, such as bread or grains.

Recipe notes & tips

• Chill the serving bowl while you prepare the ingredients to help keep the leaves cool.
• Use a salad spinner or pat the leaves dry carefully before dressing them.
• Taste the vinaigrette before tossing and adjust the seasoning to suit your preference.
• Pour the olive oil in slowly while whisking to help the dressing emulsify.
• Use a gentle hand when tossing so the delicate leaves and avocado wedges stay intact.

Variations

• Add cucumber: Slice it thinly for another cool, crisp element.
• Use orange: Replace some of the lemon juice with fresh orange juice for a softer citrus flavour.
• Add toasted nuts: Scatter chopped walnuts or almonds over the salad just before serving.
• Include fresh herbs: Mix a little chopped parsley or tarragon into the chives.
• Add cheese: Finish with a few shavings of Parmesan for a savoury note.

Common mistakes to avoid

• Leaving the leaves wet: Spin or pat them completely dry so the vinaigrette does not become watery.
• Pouring in oil too quickly: Add it in a slow stream while whisking to help the dressing emulsify.
• Overdressing the lettuce: Begin with half the vinaigrette and add more only as needed.
• Tossing too vigorously: Turn the leaves gently to avoid bruising or breaking them.
• Dressing too early: Toss the salad just before serving to preserve the lettuce's delicate texture.

How to store

Store undressed lettuce, sliced vegetables and vinaigrette separately in covered containers in the fridge, and assemble just before serving. Once dressed, the salad is best eaten straight away; leftover dressed leaves will soften and do not reheat well.

Frequently asked questions