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Butter Lettuce Salad with Citrus Honey Vinaigrette<\/p>\nButter Lettuce Salad with Citrus Honey Vinaigrette<\/p>\n
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For the Dressing<\/p>\n
2 1\/2 T. lemon juice plus the zest of one lemon (zest before juicing)<\/p>\n
2 T. lime juice plus the zest of 1 lime (zest before juicing)<\/p>\n
1 T. honey<\/p>\n
1 tsp. Dijon mustard<\/p>\n
Sea salt (I recommend Maldon) or kosher salt and freshly ground black pepper<\/p>\n
6 T. canola oil<\/p>\n
For the Salad<\/p>\n
3 heads butter lettuce (also called Bibb, Boston or living lettuce)<\/p>\n
1\/2 cup fresh tarragon leaves, roughly chopped<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n