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Butter Lettuce, Watercress & Parsley with Lemon Vinaigrette

by Georgeanne Brennan

Butter lettuce means either Bibb or Boston, both of which have tender, soft leaves with a sweet flavor. Don’t dress this salad until just before you serve it. Serves six.

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watercress butter lettuce flat-leaf parsley more more

9 Tbs. extra-virgin olive oil
3 Tbs. fresh lemon juice
1 tsp. salt
3/4 tsp. freshly ground black pepper
1 large shallot, coarsely chopped
1-1/2 cups coarsely chopped flat parsley leaves
1 large bunch watercress, stems removed
1 large or two small heads butter lettuce, small leaves left whole, larger ones torn into pieces

In the bottom of a salad bowl, combine the olive oil, lemon juice, salt, pepper, and shallot, mixing well with a whisk or a fork. Add the parsley, watercress, and butter lettuce and turn gently until everything is well coated with dressing. Serve immediately.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 15; Carbohydrates (g): 3; Polyunsaturated Fat (g): 2; Sodium (mg): 550; Cholesterol (mg): 0; Fiber (g): 2;

From Fine Cooking 20 , pp. 31