Packed with vibrant colors and flavors, butter lettuce and radish salad is a refreshing and delightful dish that will tantalize your taste buds. The combination of crisp butter lettuce, peppery radishes, and a zesty lemon garlic vinaigrette creates a symphony of textures and flavors that will leave you craving more. This salad is not only delicious but also incredibly easy to make, making it a perfect choice for quick and healthy meals or as a side dish for your favorite main course.
Here are our top 5 tried and tested recipes!
"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
- Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.
BUTTER LETTUCE SALAD RECIPE
This Butter Lettuce Salad is packed with vegetables and drizzled with lemon salad dressing. It comes together in 20 minutes. Serve it with any of your meat dishes or by itself for a light lunch or dinner.
Provided by Aysegul Sanford
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
- To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
- While it is cooking, fill a bowl with cold water and add some ice in it.
- Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
- To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
- Drain both vegetables and set them aside.
- To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
- Drizzle with the lemon salad dressing and give it a gentle toss. Serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 13 g, Protein 10 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1824 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE
Easy Lettuce Radish Salad with Lemon Vinaigrette is as simple as it gets! It has a crisp and crunchy texture and is lemony good. It's so fresh, versatile, quick and easy to make and can make a wonderful meal, combined with an entree of your choice.
Provided by Olga in the Kitchen
Categories Salads
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
- Rinse and paper towel pat dry all vegetables.
- In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
- Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
- Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.
COMPOSED SALAD OF VEAL BRAINS, RADISH, ANCHOVY AND QUAIL EGG WITH BUTTER VINAIGRETTE
Provided by Food Network
Time P2DT55m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For Brains:
- Be Gentle! Remove all the bone fragments and discolored pieces. Soak the veal brain for 2 days in a combination of lightly salted milk and water. Rinse and poach the brain in court bouillon until slightly firm, about 6 minutes. Shock the brain in ice water and drain. Press the brain in a perforated pan overnight with a weight on top.
- Cut the brain into 6 even pieces. Coat the brain pieces with a mixture of equal parts flour and cornstarch. Place the coated brain pieces in the refrigerator until ready to fry.
- For Radishes and Vinaigrette:
- Cut the radishes in half and braise in the butter, shallots, garlic, white wine, and fresh thyme. Remove the radishes when tender, and then set aside.
- To the butter mixture add 2 tablespoons sherry vinegar to make a vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Return the radishes to the braising pan and set aside until ready to plate.
- For Quail Eggs:
- Poach the whole quail eggs in a 160 degrees F water bath for 7 minutes. Remove the eggs and shock or plunge the eggs in ice water and peel. Transfer the eggs to a small pie dish with warm water. Set aside until ready to plate.
- To Assemble and Plate:
- Place and season the greens in a large heat-proof bowl.
- Warm the vinaigrette until steaming.
- Warm the quail eggs in the oven.
- In a deep fryer or heavy-bottomed sauce pot, heat the peanut oil or lard to 375 degrees F and deep fry the brain until golden brown. Season the brain well with salt, and pepper, to taste.
- Pour the warm butter vinaigrette over the greens and toss to coat completely.
- On the plate place 1 piece of fried brain. Top with the greens, radishes, quail egg, and anchovy. Drizzle with any remaining vinaigrette. Serve immediately. Eat Well.
- Combine the onion, celery, garlic, peppercorns, fresh thyme, bay leaf, water, white wine, lemon juice, in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain and bring back to a simmer to cook the brains.
BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE
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
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:
- For the best flavor, use fresh, crisp butter lettuce and radishes.
- If you don't have lemon on hand, you can substitute lime juice or white wine vinegar.
- Feel free to add other vegetables to the salad, such as cucumbers, tomatoes, or bell peppers.
- For a heartier salad, add some grilled or roasted chicken or fish.
- Serve the salad immediately after dressing it, or the lettuce will wilt.
Conclusion:
This simple but delicious salad is perfect for a light lunch or dinner. It's also a great way to use up any leftover lettuce and radishes. The lemon-garlic vinaigrette is light and flavorful, and it perfectly complements the crisp lettuce and radishes. With just a few simple ingredients, you can have a healthy and satisfying salad that's ready in minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love