Butter (Bibb) Lettuce Salad with Lemon Honey Vinaigrette
Bibb lettuce salad is tangy, sublty sweet, salty, and oh so good. It has tender butter lettuce leaves, crisp vegetables and is tossed with a lemon honey vinaigrette. This recipe is dairy free and can easily be made gluten free.
Ingredients
Honey Lemon Vinaigrette
- 4 tablespoons extra virgin olive oil
- zest 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 ½ teaspoons dijon mustard
- kosher salt to taste
- freshly ground black pepper to taste
Salad
- ⅓ cup panko bread crumbs
- 2 heads bibb, boston or butter lettuce they're all the same thing
- 4 small radishes thinly sliced
- handful fresh basil hand torn
- 2 tablespoons capers
Instructions
- Make the dressing. Whisk the olive oil, lemon zest, lemon juice, honey and dijon mustard in a small bowl until emulsified. Season to taste with kosher salt and freshly ground black pepper.
- Toast the bread crumbs. Heat a small skillet over medium heat. Add the bread crumbs, stirring often until golden brown. Remove from the heat and transfer to a small bowl so they stop cooking.
- Prep the lettuce. Gently pull the leaves off the outer layers so the root sticks out a little bit. Twist the root off each head of lettuce and discard. It should come out pretty easily. Alternatively, you can buy a large container of the loose leaves. Add the leaves to the bowl of a salad spinner, lightly rinse with cold water and then spin until dry.
- Combine. Roughly chop the lettuce and add it to a large bowl with the thinly sliced radish, hand torn basil leaves, and capers. Toss with dressing and top with the toasted bread crumbs.
Notes
See the blog post for helpful tips and storage.