Butter Lettuce Salad with Citrus Honey Vinaigrette

 

For the Dressing

2 1/2 T. lemon juice plus the zest of one lemon (zest before juicing)

2 T. lime juice plus the zest of 1 lime (zest before juicing)

1 T. honey

1 tsp. Dijon mustard

Sea salt (I recommend Maldon) or kosher salt and freshly ground black pepper

6 T. canola oil

For the Salad

3 heads butter lettuce (also called Bibb, Boston or living lettuce)

1/2 cup fresh tarragon leaves, roughly chopped

 

Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and Dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside. Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.