Best 5 Butter Lettuce And Radish Salad With Lemon Garlic Vinaigrette Recipes

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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

Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Dijon mustard
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large heads butter, Boston or Bibb lettuce, torn into bite-sized pieces
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon fresh chives, cut into 1/2-inch pieces

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



Butter Lettuce Salad Recipe image

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

½ cup olive oil
4 tablespoons lemon juice
2 small cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
Water
1 tablespoon of Kosher salt
1 bunch of asparagus (- rinsed and cut into 2-inch small pieces approximately 1 lb.)
1 ½ cups of peas (fresh or frozen)
2 heads of Butter Lettuce (leaves gently removed, rinsed and dried)
1 medium size English cucumber (sliced thinly approximately 1 cup)
4-5 radishes (sliced thinly)
1 cup sliced almonds (lightly toasted)
1 ripe avocado (cut into cubes)
1 cup shredded parmesan cheese (optional)

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



Lettuce Radish Salad with Lemon Vinaigrette image

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

1 large romaine lettuce (or 2 small head romaine)
4 small cucumbers (or 1 English cucumber) - thinly sliced
10-11 radishes (1 bunch) - trimmed and thinly sliced
1/2 cup fresh chives (1 bunch) - finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice (from 1/2 large lemon)
1/2 teaspoon fine salt
1/8 teaspoon ground black pepper (or to taste)
zest from 1/2 lemon - optional

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



Composed Salad of Veal Brains, Radish, Anchovy and Quail Egg with Butter Vinaigrette image

Provided by Food Network

Time P2DT55m

Yield 6 servings

Number Of Ingredients 28

1 fresh veal brain, (recommended: organic and milk-fed)
Milk, as needed
Water, needed
Kosher salt
Court bouillon, recipe follows
All-purpose flour, as needed
Cornstarch, as needed
1 bunch French breakfast radish (about 9 radishes)
6 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1/4 cup white wine
Sprig fresh thyme
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
6 quail eggs
1 head of local fresh greens (recommended: butter lettuce, green leaf, lola rosa, etc.)
2 tablespoons chopped fresh chives, for garnish
6 white anchovies
1 onion, chopped
1 celery stalk, chopped
1 clove garlic, finely chopped
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf
2 quarts water
1 cup white wine
Juice of 3 lemons

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



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

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:

  • 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.

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