Butter Lettuce Salad With Buttermilk And Herbs Recipes

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

GRILLED BUTTER LETTUCE WITH BUTTERMILK-CHIVE DRESSING

Grilled Butter Lettuce with Buttermilk-Chive Dressing image

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

Provided by Robert Hellen

Categories Side dishes

Yield eight.

Number Of Ingredients 8

Ingredients

1/2 cup buttermilk
1/4 cup crème fraîche
2 Tbs. mayonnaise
2 Tbs. thinly sliced fresh chives
1 Tbs. fresh lemon juice
Kosher salt
Vegetable oil for the grill
4 large heads butter lettuce, halved lengthwise

Steps:

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.) Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates. Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes. Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won't need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

Nutrition Facts : ServingSize eight., Calories 40 kcal, Fat 30 kcal, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 2 g, Fiber 1 g, Protein 2 g, Cholesterol 5 mg, Sodium 60 mg, UnsaturatedFat 2 g

BUTTER LETTUCE AND HERB SALAD

Butter Lettuce and Herb Salad image

This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.

Provided by lauralie41

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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)

Steps:

In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
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.

BUTTER LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Butter Lettuce Salad with Buttermilk Herb Dressing image

My Butter Lettuce Salad features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.

Provided by Dr. Sonali Ruder

Categories Salad

Time 18m

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
2 ears corn, (shucked)
Kosher salt
1 head butter lettuce, (leaves separated)
2 heirloom tomatoes, (cut into wedges)
Fresh herbs (parsley, dill, chives) for garnish
1 cup low fat buttermilk
2/3 cup nonfat Greek yogurt
1/4 cup reduced fat mayonnaise
1 teaspoon 1 teaspoon dijon mustard
2 tablespoons parsley
2 tablespoons chives
1 tablespoon dill
1 1/2 tablespoons lemon juice
1 small clove garlic
Kosher salt and black pepper

Steps:

To make the Buttermilk Herb Dressing, blend all ingredients together in a blender until smooth. Season with salt and pepper to taste. Store in the refrigerator.
Heat a grill pan over medium high heat. Rub the olive oil on the corn and season with salt. Grill the corn, turning occasionally, until cooked, 8-10 minutes. Let the corn cool and then cut the kernels from the cobs.
Arrange the lettuce on a serving platter. Top with the tomatoes and corn. Drizzle the dressing on top. Garnish with fresh herbs.

Nutrition Facts : Calories 146 kcal, Carbohydrate 18 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 244 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving

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