a bright spring butter lettuce salad with a creamy basil yogurt dressing
Add the Greek yogurt, basil leaves, sherry vinegar, lemon juice, and honey to a food processor. Pulse until combined, making sure the basil has blended into the yogurt. With the processor running, very slowly drizzle in the olive oil until smooth and incorporated. Blend in the salt. Set aside.
Assemble the salad by tearing the butter lettuce into slightly smaller pieces and tossing them into a large mixing bowl. Add the thinly sliced fennel, shaved asparagus, thinly sliced carrots, and snap peas. Drizzle in enough of the basil yogurt dressing to reach your desired consistency, tossing the salad as you go. Any leftover dressing can be stored in the refrigerator for another use. Serve the salad in a large bowl with the edible flowers as a garnish (if using).