Best 4 Butter Lettuce Salad With Buttermilk And Herbs Recipes

Indulge in a symphony of flavors with our collection of delectable butter lettuce salads, each carefully crafted to tantalize your taste buds. From the classic Butter Lettuce Salad with Buttermilk and Herbs, a refreshing and vibrant combination of crisp lettuce, tangy buttermilk dressing, and an aromatic blend of herbs, to the Grilled Butter Lettuce Salad with Warm Bacon Dressing, where smoky bacon and a sweet-savory dressing elevate the salad to a hearty and satisfying meal.

For those seeking a lighter option, the Butter Lettuce Salad with Lemon-Tahini Dressing offers a delightful balance of citrusy brightness and nutty richness. If you're looking for a salad with a bit of a kick, the Spicy Butter Lettuce Salad with Radishes and Avocado delivers a satisfying heat, complemented by the creamy avocado and crisp radishes. And for a unique twist, the Butter Lettuce Salad with Roasted Beets and Goat Cheese combines earthy roasted beets, creamy goat cheese, and a tangy balsamic vinaigrette for a truly unforgettable experience.

Let's cook with our recipes!

BUTTER LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Butter Lettuce Salad with Buttermilk Herb Dressing image

My Butter Lettuce Salad features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.

Provided by Dr. Sonali Ruder

Categories Salad

Time 18m

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
2 ears corn, (shucked)
Kosher salt
1 head butter lettuce, (leaves separated)
2 heirloom tomatoes, (cut into wedges)
Fresh herbs (parsley, dill, chives) for garnish
1 cup low fat buttermilk
2/3 cup nonfat Greek yogurt
1/4 cup reduced fat mayonnaise
1 teaspoon 1 teaspoon dijon mustard
2 tablespoons parsley
2 tablespoons chives
1 tablespoon dill
1 1/2 tablespoons lemon juice
1 small clove garlic
Kosher salt and black pepper

Steps:

To make the Buttermilk Herb Dressing, blend all ingredients together in a blender until smooth. Season with salt and pepper to taste. Store in the refrigerator.
Heat a grill pan over medium high heat. Rub the olive oil on the corn and season with salt. Grill the corn, turning occasionally, until cooked, 8-10 minutes. Let the corn cool and then cut the kernels from the cobs.
Arrange the lettuce on a serving platter. Top with the tomatoes and corn. Drizzle the dressing on top. Garnish with fresh herbs.

Nutrition Facts : Calories 146 kcal, Carbohydrate 18 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 244 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

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

Steps:

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.

BUTTER LETTUCE AND HERB SALAD

Butter Lettuce and Herb Salad image

This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.

Provided by lauralie41

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter lettuce or 3 heads 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
pecorino romano cheese, shaved (optional)

Steps:

In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories Salad Cheese Leafy Green Herb Vegetable No-Cook Vegetarian Parmesan Radish Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

Tips:

Choose the freshest butter lettuce. Look for tightly closed heads with no wilted or brown leaves.
Wash the lettuce thoroughly. Separate the leaves and rinse them under cold water. Pat them dry with a clean kitchen towel or salad spinner.
Use a variety of herbs. This recipe calls for basil, chives, and dill, but you can use any herbs you like. Some other good options include parsley, cilantro, mint, and oregano.
Make sure the buttermilk is fresh. Buttermilk that is too old will have a sour taste and will not be as good in the dressing.
Taste the dressing before you add it to the salad. You may need to adjust the amount of salt, pepper, or herbs to your liking.
Serve the salad immediately. Butter lettuce is best when it is fresh and crisp.

Conclusion:

This butter lettuce salad with buttermilk and herbs is a light and refreshing side dish that is perfect for summer. The buttermilk dressing is tangy and flavorful, and the herbs add a bright, herbaceous flavor. This salad is also very easy to make, so it is a great option for busy weeknights.