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Gallery Butter-Lettuce Salad with Buttermilk and Herbs Credit: Paola + Murray Recipe Summary total: 20 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes The dressing can be made and refrigerated in an airtight container up to three days ahead; bring to room temperature before serving. For even and thin fennel slices, use a mandoline.
Gallery Butter-Lettuce Salad with Buttermilk and Herbs Credit: Paola + Murray
Recipe Summary total: 20 mins Servings: 8
Gallery
Butter-Lettuce Salad with Buttermilk and Herbs Credit: Paola + Murray
Butter-Lettuce Salad with Buttermilk and Herbs
Credit: Paola + Murray
Butter-Lettuce Salad with Buttermilk and Herbs
Recipe Summary total: 20 mins Servings: 8
Recipe Summary
total: 20 mins
Servings: 8
total: 20 mins
total:
20 mins
Servings: 8
8
Ingredients
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
Directions
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.
Cook’s Notes The dressing can be made and refrigerated in an airtight container up to three days ahead; bring to room temperature before serving. For even and thin fennel slices, use a mandoline.
Cook’s Notes
The dressing can be made and refrigerated in an airtight container up to three days ahead; bring to room temperature before serving. For even and thin fennel slices, use a mandoline.
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All Reviews for Butter-Lettuce Salad with Buttermilk and Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Butter-Lettuce Salad with Buttermilk and Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
