This butter leaf lettuce salad with a lemon dill dressing, garlic croutons, hard-boiled eggs, and radishes is the perfect easy-to-make showstopping summer salad!

Butter Leaf Lettuce Salad with a Lemon Dill Dressing

A colorful simple summer salad! 

Course Salad
Cuisine American
Keyword butter leaf lettuce salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull


  • 1 head butter leaf lettuce torn into bite-size pieces
  • 1 small bunch radishes sliced paper-thin
  • 2 eggs hard boiled 
  • 1 tablespoon fresh parsley chopped


  • 1/3 baguette cut into croutons
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • Salt & pepper to taste


  • 2 heaping teaspoons Dijon mustard
  • 1-2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill chopped 
  • Salt & pepper to taste


  1. Preheat over to 350F, and move the rack to the top position. 
  2. Add the crouton ingredients to a baking sheet and toss together until evenly coated. Bake for 15 minutes.
  3. Cook your eggs. I boiled mine for 8 minutes. Let them cool in cold water until you're ready to peel them & assemble the salad. 
  4. Meanwhile, add all the dressing ingredients to a small bowl except for the olive oil and dill. Slowly whisk the oil in a little bit at a time until you have a nicely emulsified mixture. Add the dill in right before you're ready to serve the salad.
  5. Prep your radishes, parlsey, and lettuce, and add them to a large bowl. Peel & cut the eggs up into whatever size pieces you prefer. Add the croutons. Pour dressing over top or toss the salad together. Serve immediately.