Yeah, yeah, the classic ratio of oil and vinegar in dressing is one part vinegar/acid to three parts oil. I go heavy with both (I've been told I should have a T-shirt that says, "Needs Salt"), especially with this dressing and these ingredients.
You're going to like this salad. It's easy, it has character, and the textures work — soft dressing matched to soft and thinly sliced vegetables. It's a classic summer salad, but one to use during winter to remind you what to look forward to.
This is the time to go with canned olives — you want a muted olive flavor that won't overpower the delicate lettuce. Leave the olives whole so you can stick 'em on your fingers like you did as a kid.
- ½ cup olive oil
- ½ cup fresh lemon juice
- 1 teaspoon finely chopped basil
- 1 capful of white vinegar
- Salt and pepper, to taste
- 1 head butter lettuce, washed
- 1 cucumber, halved and thinly sliced (translucent)
- ½ red onion, thinly sliced (translucent)
- 2-3 celery stalks, thinly sliced (translucent)
- 2 tomatoes, chopped
- ½-1 can black olives, drained
Combine the oil, lemon juice, basil, and vinegar in a bowl and whisk together (or whip it up with a fork in a tall glass). Season to taste with salt and pepper (don't be afraid to go heavy on the salt). In a serving bowl, combine the lettuce with the remaining ingredients, then add the dressing. Toss to combine. Let stand 5 minutes. Serve.
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- ¾ cup blue cheese, crumbled
- 1 avocado - peeled, pitted and diced
- 3 green onions, chopped
- 1 (8 ounce) bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Absolutely love this recipe. So easy and simple yet beautiful and tasty. Guests raved about it.
This is a basic vinegrette. It's butter instead of oil oil. It was good, but not exciting or tsomething that I'll put in my receipe book to make again.
I made this as the 3rd course for the Snow Day menu and my hubby said it tied for 1st place with the escarole soup. The dressing was so easy and I will certainly make it again. perhaps mixing it with some angel hair pasta and parmesan cheese. Next time I'm going to slice the garlic into a few more pieces so that the butter infuses with more garlic flavor, simple because I love garlic.
Simple but utterly delicious. This is also a fabulous sauce for crab.
Who would believe something so simple could taste so great? I served this to company and they raved about it. Not a morsel was left. I roasted some chopped pecans and added it to the butter mixture. Yum!
I used 2 small heads of Boston lettuce (no Bibb at the store) and halved the recipe for two people. At first glance the recipe sounds strange, but it's surprisingly good -- mellow, with rich nutty and garlicky undertones that don't drown out the delicate leaves. Served it before a steak dinner and it was a hit. The trick, as a previous reviewer said, is to make sure your lettuce is at *room temperature* -- if it's cold, the butter will harden on the leaves upon contact.
There is something sinful about a butter-based salad dressing. This salad surprised everyone, very popular and extremely rich, probably because of the depth of the bibb lettuce moreso than the actual butter as I reduced the amount of butter I used. I served it with an otherwise very light meal, which was important for the success of the salad. I'll make it again for entertaining leftovers are not great from the fridge the next day.
This has become one of our favorites and have made it several times. Do not use chilled lettuce.
This is a great salad. My mom makes it for me and it has a nice light dressing that compliments a heavy meal. Also great for summer dining.
Butter Leaf Lettuce Salad with a Lemon Dill Dressing
This butter leaf lettuce salad with a lemon dill dressing, garlic croutons, hard-boiled eggs, and radishes is the perfect easy-to-make showstopping summer salad! Perfect for easy summer entertaining.
mandoline slicer to slice the radishes paper-thin. I like to do this because I find radishes a bit too sharp when they're raw, and cutting them so thin takes a lot of that edge off. It's funny. for my last birthday my mom bought me this protective kitchen glove to use for things like grating or using a mandoline.
At first I was amused (I'm normally a minimalist in the kitchen), and then I tried it and realized it's a total game changer. I now slice small veggie (like radishes) on my mandoline with ease knowing that my fingers are safe. Here's a pair on Amazon if you're curious!
Avocado Butter Lettuce Salad with Lemon Vinaigrette
Cheer with us if you agree, it’s time to lighten up! Here’s our nod to a perfect Springtime salad, Avocado Butter Lettuce Salad with Lemon Vinaigrette.
It’s absolutely luscious with creamy goat cheese and ripe avocados, toasted sliced almonds, and a light, lemony, dressing that is so refreshing.
I remember my first experience with butter lettuce. We were visiting friends in Germany, who plucked a beautiful head from their vegetable garden. I was totally smitten.
It is a little pricey, but I was delighted to find it reasonably priced at my Costco. Give it a try, I’m confident you’ll agree with me, butter lettuce is worth paying a bit more for!
Green tastes like life, feels like energy, looks like peacefulness, smells like earth’s love, sounds like vibrant health (your body listens well). Eat your greens, go wild for greens, play in green, weave green into your colorful daily existence!
Roasted Corn Tomato Summer Salad with Lemon-Basil Yogurt Dressing
Roasted Corn Tomato Summer Salad with Lemon-Basil Yogurt Dressing- crisp lettuce topped with roasted chickpeas, sweet corn, creamy avocado and juicy tomatoes then finished off with a flavorful yogurt dressing. The best of what summer has to offer! (vegan, gluten-free, grain-free)
For the longest time I would lay in bed at night dreaming of different things I wanted to make for the blog. Especially when I first started. I was obsessed with creating new recipes and couldn’t wait to spend my weekend in the kitchen making my late-night images come to life.
This bright summer salad was one of the first I came up with while trying to fall asleep one night. I imagined the slightly sweet aroma of slow roasted corn and tomatoes paired with buttery avocado on top of a bed of crisp romaine and baby spinach. Then I dreamt of how good that would taste smothered in a creamy yogurt dressing, bursting with the flavors of fresh basil and tart lemon juice.
That was a long time ago but I still remember how proud I felt when it received a rave review. I mean I always feel proud when I hear positive feedback it’s honestly the greatest reward of blogging for me. But at that time I was just shocked that someone actually took the time to make my recipe and elated that they loved it.
More recently my dreams have been a little different. Instead of food I’ve been consumed with thoughts of finding a home. From Florida to Texas, Texas to California, and now California to Georgia, we’ve had a pretty transient past and I’m ready to settle down and dig our roots in.
A couple of weeks ago we decided to make an offer on a home. It was built in the 1940’s and we were planning to renovate it but after the inspection revealed a long list of problems (which the seller was unwilling to negotiate) we backed out of the agreement. The whole thing was extremely stressful but also an important learning process for the both of us. I know we will find the right home eventually, I just feel like I’ve been out of sorts lately and wanted to explain why.
With that in mind, I used my distracted thoughts as an excuse to update another recipe that’s suiting to revisit right now. All of the fresh summer tomatoes, basil and corn are begging to be put to use and this salad does it in the best way possible.
I prefer plain almond milk yogurt for the dressing to keep it plant-based but any unflavored (and preferably dairy-free) yogurt will do. If you want to make this an outdoor meal you could also grill the corn on the cob and cook the tomatoes and chickpeas on foil. Then all you have to do is prep the dressing and salad which takes less than 10 minutes. It’s the perfect quick and easy summer meal!
Butter Lettuce with Feta, Toasted Walnuts, Olive Oil and Lemon Dressing
This salad can be served as an appetizer or at the end of the dinner for a lovely ending to a great meal.
- 1/2 cup chopped and toasted walnuts
- 2 heads butter lettuce , rinsed and spun dry, then placed back into the refrigerator to keep the leaves cold
- 1 Tbsp. shallots , finely chopped
- 1 Tbsp. Dijon mustard
- 1/4 cup olive oil
- 4 Tbsp. lemon juice
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. kosher salt
- 1 cup feta cheese , crumbled
- Pomegranate seeds to sprinkle on top of the salad (if pomegranates are not in season, you can use dried cranberries or cherries)
- 2 Tbsp. Italian parsley , finely chopped
Toast the walnuts by placing them in a small, dry frying pan. Turn the heat to medium, toss and shake back and forth until the walnuts have browned and released their fragrant oils, about 4 to 5 minutes. You will be able to smell the aroma. Be careful not to burn the walnuts or they will end up tasting rancid. Place in a small bowl and set aside.
Place the butter lettuce in a salad bowl.
In a small bowl, add the shallots, Dijon mustard, olive oil, lemon juice, rice wine vinegar and apple cider vinegar and whisk together well until all of the ingredients are emulsified.
Sprinkle salt over the lettuce, then pour 5 tablespoons of the dressing over the lettuce and gently toss. Taste, and if you feel the salad is too dry and needs more dressing, add 1 tablespoon at a time.
Evenly distribute the lettuce among 4 to 6 plates and garnish with feta cheese, pomegranate seeds, parsley and walnuts. Serve with a piece of crusty sour dough baguette that you have warmed in the oven at 350° for 5 minutes. Serve immediately.
Crab Cobb Salad with Lemon Basil Vinaigrette
A deliciously light salad perfect for spring or summer.
- FOR THE SALAD:
- ½ bags (about 9 Oz. Size) Romaine Lettuce
- 6 ounces, weight Canned Lump Crab Meat
- 3 strips Turkey Bacon, Cooked And Roughly Chopped
- 2 Hard-boiled Eggs, Cooked And Sliced
- ½ Avocado, diced
- ½ cups Light Mozzarella Cheese
- ½ cups Grape Tomatoes, Chopped
- ½ cups Scallions, Chopped
- FOR THE DRESSING:
- ⅓ cups Olive Oil
- 1 Tablespoon Dried Basil
- 1 clove Garlic
- 1 whole Lemon, Juiced
- Salt To Taste
For the salad, lay the lettuce down first. Then place each of the ingredients (crab, turkey bacon, eggs, avocado, mozzarella cheese, grape tomatoes and scallions) in rows on top of the bed of lettuce.
For the dressing, place the olive oil, dried basil, lemon juice, garlic, and salt in a blender. Blend until smooth.
1. Remove the outer layers of the butter lettuce and remove the light green and crispy leaves from the heart for the salad.
2. Fill the EXTRA LARGe Pro Home container (with removeable basket) ½ way with cold water, and place the lettuce into the container to wash the lettuces.
3. Remove the basket along with the lettuces, leaving any impurities behind. Place the basket on a towel to drain.
4. Rinse the container and wipe dry. Add the shallots, dijon mustard, and vinegar to the bottom of the container, toward the corner.
5. Whisk the mixture until combined and slowly drizzle in the olive oil. Season with salt and pepper, and add the tarragon.
6. Add the lettuces back to the container, leaving the basket behind. Season the lettuces with salt and pepper, and cover. Shake until the dressing is evenly distributed.
7. Transfer to a salad bowl, or serve in the Pro Home Container EXTRA LARGE container.
- 2 tablespoons extra-virgin olive oil, plus more for grill
- 1/3 cup buttermilk
- 3 tablespoons mayonnaise
- 2 teaspoons white-wine vinegar
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh chives
- 4 slices crusty bread
- 1 garlic clove, peeled
- 2 heads butter lettuce, such as Bibb or Boston, halved
- Extra-virgin olive oil
- Coarse salt and ground pepper
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.