Salads

Butter Lettuce with Meyer Lemon and Herb Vinaigrette

Tender butter lettuce and roasted golden beets in a Meyer lemon vinaigrette with shallot and fresh herbs. The salad you keep coming back to.
Gluten-free
Vegetarian
Dairy-free

Recipe Information

Total Servings: 4

Fresh butter lettuce salad with Meyer lemon and herb vinaigrette in a white bowl, garnished with chopped herbs and lemon zest.

Ingredients

  • 2 small heads butter lettuce
  • 1 large golden beet
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot (minced)
  • 1 tsp meyer lemon zest
  • 2 tsp meyer lemon juice
  • ½ tsp kosher salt
  • ½ cup extra virgin olive oil
  • 1 tbsp flat leaf parsley (chopped)
  • 1 tbsp chives (chopped)
  • 2 tsp tarragon (chopped)
  • 1 hard-boiled egg (peeled and chopped)

Directions

  1. Step 1

    Separate the leave of butter lettuce, wash in cold water and spin dry. Place in a large salad bowl.

  2. Step 2

    Peel the golden beet and julienne into thin strips with a Japanese vegetable slicer. Set aside in a small bowl

  3. Step 3

    Stir together the vinegar, mustard, shallot, lemon zest and juice. Whisk in the olive oil.

  4. Step 4

    Mix together the parsley, chives and tarragon.

  5. Step 5

    Lightly dress the julienned beets with some of the vinaigrette. Dress the butter lettuce with the vinaigrette. Scatter the beets over top, followed by the chopped egg and the herbs.

  6. Step 6

    Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

Pair with These Wines

2023 Tinsley Vineyard Chardonnay

Carneros Napa Valley

Complex and site‑driven, Tinsley showcases a unique vineyard expression with rich flavors of yellow apple, pear, and baking spices, complemented by notes of vanilla, toasted oak and fresh acidity.