Butter Leaf Lettuce Salad with a Lemon Dill Dressing
A colorful simple summer salad!
Servings: 4
Ingredients
- 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
Croutons:
- 1/3 baguette cut into croutons
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt & pepper to taste
Dressing:
- 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
Instructions
- Preheat over to 350F, and move the rack to the top position.
- Add the crouton ingredients to a baking sheet and toss together until evenly coated. Bake for 15 minutes.
- 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.
- 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.
- 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.