Butter Lettuce and Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large fennel bulb, halved, cored, and very thinly sliced |
3 heads butter or 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 |
shaved pecorino romano (optional) |
Directions:
1. Place the fennel, lettuce, tarragon, and scallions in a large bowl. Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil. Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).In Advance: Assemble the greens and make the vinaigrette. Refrigerate them separately for up to several hours. Combine just before serving.
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