Springtime Butter Lettuce Salad with Herbs
Prep time: 
Total time: 
Serves: 4
If you have other herbs you like, feel free to substitute or add!
For the salad:
  • 1 head butter lettuce or Boston lettuce, washed and separated into bite sized leaves
  • 4 radishes, sliced thinly
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • 1 avocado, cut into chunks
  • Dressing
For the dressing:
  • 1 egg yolk (see note)
  • 3 Tablespoons sherry or red wine vinegar
  • 1 teaspoon honey
  • 2 Tablespoon Dijon mustard
  • ½ cup olive oil
  • 1 shallot, minced
  1. Combine all ingredients for the salad in a large bowl.
  2. Combine ingredients for dressing (I usually do this in a mini chopper to help the dressing emulsify).
  3. Dress the salad to your taste (there will be dressing left over - this can be stored, covered, in the refrigerator for up to one week) and toss.
  4. Serve immediately
Raw egg yolks help the dressing emulsify, but if you are immunocompromised you may want to omit or seek out pasteurized raw eggs, such as Safest Choice.
Recipe by The Domestic Front at http://www.thedomesticfront.com/springtime-butter-lettuce-salad-with-herbs/