In this beautifully simple butter lettuce salad, tender leaves tangle with tangy, tarragon-infused vinaigrette. Sliced radishes add color and crunch, and salty shaved Parmesan adds an elegant touch.
Can a salad be gorgeous? I think this one comes close. Made with petal-like leaves of tender butter lettuce and adorned with paper-thin slices of pink radish, Parmesan, and snipped chives, this salad is a thing of beauty.
But, more to the point, it’s also delicious and easy to make. That’s in part due to using only a handful of ingredients, and the zingy, flavorful vinaigrette, made with vinegar, fresh lemon juice, pungent shallots, Dijon mustard, and a generous amount of sweet and slightly peppery, anise-scented tarragon.
This is the salad to make when you want something simple that can still hold your attention at the dinner table.
Table of Contents
What Is Butter Lettuce?
Butter lettuce is a tender, mildly flavored lettuce that’s in season in spring and summer. You might also see it labeled butterhead, Bibb lettuce, or even Boston Bibb, but these are essentially all the same thing. Heads of this lovely lettuce have a fluffy, round shape. Often light green or tinged with red, they resemble the loosely packed petals of a rose.
They’re often grown hydroponically and sold with the roots still attached in a plastic clamshell container, rather than in a bag. Because the leaves are so soft and “buttery” in texture, they bruise easily, so you’ll want to be gentle. To prepare it, just slice off the stem end and pull apart the leaves by hand.
Butter Lettuce Salad Ingredients
This salad uses simple ingredients that can be found easily at your local grocery store.
For the Tarragon Vinaigrette:
- White wine vinegar: With a fruity, mild flavor, white wine vinegar adds just the right amount of acid to the dressing, without overpowering the delicate flavor of the lettuce.
- Lemon juice adds both citrusy flavor and a mild acidity. I often use lemon juice in dressings to balance out the sharper flavor of vinegar.
- Dijon mustard is my go-to for making a tangy, tasty vinaigrette, adding both peppery flavor and improving the texture of the dressing.
- Kosher salt and freshly ground black pepper: Salt balances the acidity of the dressing, and pepper gives it a pleasant hit of spice.
- Extra-virgin olive oil: I always use high-quality extra virgin olive oil to add both flavor and healthy fat to dressings. I love our smooth, mild Italian Nocellara in this salad.
- Shallot: A tablespoon adds the right amount of bite to the dressing, without overpowering the delicate lettuce. Red onion makes a good substitute if you don’t have shallots.
- Tarragon: Sweet and peppery with a hint of anise or licorice, this herb has a unique flavor that’s hard to match. It’s often used in French cuisine, and is a traditional partner with shallots and Dijon mustard. If you can’t find it or don’t like it, feel free to use basil, parsley, mint, or a combination. Use any leftover tarragon to make this recipe for Tarragon Chicken.
For the Salad:
- Butter lettuce: Also commonly called bibb or butterhead lettuce, this delicate green lettuce has tender, almost buttery leaves that are mild and slightly sweet in flavor.
- Radish: Thinly sliced radishes add a peppery flavor and crisp texture to this salad. They are also a great source of antioxidants and Vitamin C!
- Chives: A member of the onion family, chives have a milder flavor than bulb onions.
- Parmesan cheese: This versatile cheese adds a nutty, irresistibly salty flavor to this salad. Shaving Parmesan gives it a more sophisticated look, and also makes it fun to eat!
How to Make Butter Lettuce Salad
The dressing can be made in advance and stored up to 3 days in the fridge. Because butter lettuce has such a delicate texture, dress this salad just before serving.
- Make Tarragon Vinaigrette: In a small bowl, whisk 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, and 1/2 teaspoon mustard until combined. Season with Kosher salt and a generous amount of freshly ground black pepper. Whisk in 3 tablespoons extra virgin olive oil until dressing is thick and emulsified. Stir in 1 tablespoon finely chopped shallot and 2 tablespoons finely chopped tarragon and whisk to combine. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- Prepare lettuce leaves: First, cut off and discard the stem ends of 8 ounces Butter lettuce. Separate the leaves and gently tear the large, outer leaves into a few pieces. Keep the smaller inner leaves whole. Place the leaves in a salad spinner filled with cold water and gently swish leaves to remove any dirt. To crisp up the leaves, add a few ice cubes to the water and let stand about 10 minutes (optional). Then drain and spin dry.
- Shave Parmesan and cut radishes: Using a vegetable peeler (Here is my favorite type), shave 2 ounces Parmesan into thin strips. Trim 2 radishes and slice them as thinly as possible using either a sharp knife or a Japanese-style mandolin (with the safety guard!).
- Toss vinaigrette with lettuce: In a large serving bowl, combine lettuce with dressing and toss gently with wooden salad tongs to coat. Because butter lettuce is delicate, avoid using metal tongs, which might bruise the leaves.
- Serve: Divide lettuce among plates. Scatter each plate with radishes, shaved Parmesan, and 1 bunch snipped chives. Sprinkle with more salt and freshly ground pepper and serve immediately.
Make it Your Own
As long as you start with the freshest ingredients, feel free to experiment with this recipe. Here are a few creative ideas:
- Salad greens: While I love the tender texture and mild flavor of butter lettuce, other greens will also work well in this salad. Try red or green leaf lettuce, or add frisee for a different texture.
- Dressing variations: If you like a milder dressing, leave out the shallot. You might also stir in a teaspoon of honey to soften the acidity.
- Choose your favorite cheese: Hard cheeses like Pecorino Romano or Spanish Manchego are other great choices to shave over this salad. I also love salty ricotta salata, or, if you prefer a softer texture, crumbled goat cheese.
What to Serve with Butter Lettuce Salad
This elegant but simple salad makes a lovely starter or first course at a dinner party. Ready in minutes, it’s also easy to throw together for a weeknight side salad. I think it pairs beautifully with mild, white fish, like this simple Baked Halibut with Lemon and Dill, or our buttery Baked Sole.
For a light summer lunch or dinner, serve it alongside Poached Chicken Breast with Lemon Herb-Dressing, which can be eaten either hot or cold. And for the tarragon-obssessed, pair it with Tarragon Chicken with Dijon Pan Sauce, which echoes the flavor combination of the salad dressing.
Have leftover vinaigrette? It’s equally wonderful drizzled over sliced tomatoes and mozzarella, grilled fish, steamed green beans, snap pea salad, or halved hard-boiled eggs. It can be refrigerated for up to 3 days. Let it come to room temperature before serving.
More Green Salad Recipes
Browse all Mediterranean recipes.
Visit Our Shop.
Butter Lettuce Salad
Ingredients
For the Tarragon Dressing
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped shallot
- 2 tablespoons finely chopped fresh tarragon leaves (from about 4 large sprigs)
For the Salad
- 1 large or 2 small heads Butter lettuce (about 8-10 ounces total)
- 2 radishes, thinly sliced
- 1 bunch chives (about 12), snipped into inch-long pieces
- 1/2 cup shaved Parmesan (2 ounces)
Instructions
- Make dressing. In a small bowl or jar, whisk or shake vinegar, lemon juice, and mustard until combined. Season with salt and a generous amount of freshly ground black pepper. Whisk in olive oil until dressing is thick and emulsified. Stir in shallot and tarragon and whisk or shake again to combine. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- Prepare lettuce leaves. First, cut off and discard the stem ends of the lettuce. Separate the leaves and gently tear the large, outer leaves into a few pieces. Keep the smaller inner leaves whole. Place the leaves in a salad spinner filled with cold water and gently swish leaves to remove any dirt. To crisp up the leaves, add a few ice cubes to the water and let stand about 10 minutes. Then drain and spin dry.
- Toss dressing with lettuce. In a large serving bowl, combine lettuce with dressing and toss gently with wooden salad tongs to coat. Because butter lettuce is delicate, avoid using metal tongs, which might bruise the leaves.
- Serve. Divide lettuce among plates. Scatter each plate with radishes, shaved Parmesan, and snipped chives. Sprinkle with more salt and freshly ground pepper and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Mix Extra Dressing: This tangy dressing is also wonderful drizzled over sliced tomatoes and mozzarella, grilled white fish, steamed green beans, or over halved hard-boiled eggs. It can be refrigerated up to 3 days. Let it come to room temperature before serving.
Nutrition
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
