I give you my very best butter lettuce salad full of all the good stuff: crispy bacon, bright radishes, torn croutons, a creamy parmesan vinaigrette, and just a bit of fresh dill. It’s simple and oh so tasty. The perfect dish to serve alongside just about any meal.
It’s the week after Easter with lots going on, and all I’m craving in the kitchen is simplicity.
And so, I figured it was the perfect time to tell you all about this butter lettuce salad. I’ve actually been making it for a few weeks now. It truly just always sounds like a good idea. Especially for our family dinners when I need something quick to make alongside steaks or a pasta, this recipe has been a perfect addition.
The flavors in here somewhat mimic a caesar salad, but to me it’s fresher and really nice for spring. I’m using butter lettuce, which is subtle and smooth so it takes on a lot of flavor. Added in a bit of endive as well for a crisp bite.
For richness, we’ve got the bacon and parmesan…the parm appearing in both a tangy vinaigrette and as large shaves of fresh cheese on top of the salad. For crunch, some homemade torn crusty bread cooked in olive oil until golden and crispy. And for something bright and oh so pretty, thinly shaved radishes.
Everything comes together effortlessly. It’s fresh and delicious, and I can’t wait for you to try it. I’m thinking it’d be the perfect counterpart to this grilled flank steak with chimichurri…Print
Butter Lettuce Salad with Parmesan Vinaigrette
a simple butter lettuce salad full of crispy bacon, torn croutons, radishes, dill, and a creamy parmesan vinaigrette
- 2 cloves garlic
- ½ cup grated parmesan cheese
- 2 tbsp white wine vinegar
- 1 tbsp honey
- ½ cup neutral oil (safflower, grapeseed, or canola, etc.)
- ¼ cup olive oil
- 1 lemon, juiced
- kosher salt
- freshly cracked black pepper
Butter Lettuce Salad
- 6 oz raw bacon
- olive oil
- 4 oz crusty bread
- 2 heads butter lettuce, core removed and leaves separated
- 1 head endive, end removed and leaves separated
- 4 radishes, shaved thin
- small chunk of parmesan cheese
- fresh dill leaves
- Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.
- With the processor running, very slowly drizzle in the oils and blend until emulsified.
- Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.
Butter Lettuce Salad
- Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.
- Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.
- Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.
- Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.
Store any extra vinaigrette in a sealed container in the fridge for another use.