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Butter-Lettuce Salad with Buttermilk and Herbs

Butter-Lettuce Salad with Buttermilk and Herbs

Name: Butter-Lettuce Salad with Buttermilk and Herbs
Total time: 20 min
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

Rating: Unrated

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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.

Martha Stewart Living, November 2020

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Recipe Summary

total:

20 mins

Servings:

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

Step 1

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.

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Step 2

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.

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Butter-Lettuce Salad with Buttermilk and Herbs

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Butter-Lettuce Salad with Buttermilk and Herbs

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Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Butter-Lettuce Salad with Buttermilk and Herbs