Go Back

Butter Lettuce Salad with Homemade Vinaigrette

This butter lettuce salad is fresh, crisp, and the perfect light side to balance a cozy meal. It’s topped with crunchy croutons, bacon, shaved veggies, and Parmesan, then tossed in a simple homemade vinaigrette with lemon, shallot, and honey. Bright, flavorful, and super easy to throw together.
Print Recipe
Prep Time:15 minutes
Total Time:15 minutes

Ingredients

Salad

  • Butter leaf lettuce or romaine
  • Shaved radishes
  • Julienned carrots
  • Sourdough croutons
  • Crumbled bacon
  • Freshly grated Parmesan

Vinaigrette

  • 1 shallot very finely minced
  • Juice of 1 lemon
  • 1/4 cup white wine vinegar
  • 1 tablespoon stone ground or whole grain mustard
  • 1 tablespoon honey
  • 1 cup avocado oil
  • Salt and pepper to taste

Instructions

  • In a medium bowl, combine the minced shallot, lemon juice, and white wine vinegar. Stir and let it sit for about 15 minutes to mellow the sharpness of the shallot. (Thank you Chef Reilly, for this tip!!!)
  • Add the mustard and honey, whisking until fully combined.
  • Slowly stream in the avocado oil while whisking continuously until the dressing is smooth and emulsified. Season with salt and pepper to taste.
  • In a large bowl, add the butter lettuce along with radishes, carrots, croutons, bacon, and Parmesan.
  • Drizzle with vinaigrette and toss gently until everything is evenly coated. Serve immediately.

Notes

  • The vinaigrette can be made ahead and stored in the fridge for up to 1 week. Just give it a good shake or whisk before using.
  • This dressing works on so many salads, so don’t be surprised if you start keeping a jar of it in your fridge at all times.
Servings: 7