Butter Lettuce Salad with Citrus Honey Vinaigrette
Try this Butter Lettuce Salad with Citrus Honey Vinaigrette recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 teaspoon dijon mustard
- for the dressing
- 1 tablespoon honey
- 6 tablespoons canola oil
- for the salad
- 2 1/2 tablespoon lemon juice plus the zest of one lemon (zest befor
- 2 tablespoons lime juice plus the zest of 1 lime (zest before ju
- sea salt (i recommend maldon) or kosher salt and f
- 3 heads butter lettuce (also called bibb boston or living lettuce)
- 1/2 cup fresh tarragon leaves roughly chopped
- Carbohydrate 16.3105375009359 g
- Cholesterol 0 mg
- Fat 23.077325 g
- Fiber 2.11854690118804 g
- Protein 6.43817031250341 g
- Saturated Fat 2.07643 g
- Serving Size 1 1 -6 (53g)
- Sodium 31.6534375000454 mg
- Sugar 14.1919905997478 g
- Trans Fat 0.590192500000002 g
- Calories 277 calories
Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside.Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.
