BUTTERLEAF SALAD WITH LEMON VINAIGRETTE
Butterleaf Salad
1 head butterleaf lettuce, washed and dried, cut
½ cup radish, thinly sliced
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1 tablespoon tarragon, chopped
2 tablespoon chives, chopped
¼ cup parmesan cheese, shaved
½ cup brioche croutons (or day old bread)
Combine all ingredients in a large bowl.
Lemon Vinaigrette
1 teaspoon Dijon mustard
1 ½ teaspoons lemon zest, finely grated
2 ½ tablespoons freshly squeezed lemon juice
coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
Combine all ingredients in Mason jar with lid, and shake until emulsified. Toss dressing into salad.