Butter Lettuce Salad with Herbs and Edible Flowers

A soft, herbaceous salad that’s delicate, floral, and anything but boring. Don’t be shy with the herbs—you can never have too many!

Ingredients

• 2 heads of butter lettuce, torn into leaves

• 1/4 to 1/2 cup fresh herbs (such as tarragon, parsley, basil, and chives)

• A handful of edible flowers

Dressing

• 1 small shallot, finely chopped

• 3 tablespoons white wine vinegar

• 1 small garlic clove, minced

• Juice from 1/2 lemon

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/3 cup olive oil

• Salt and pepper, to taste

Instructions

1. Prepare the Dressing
   Mince the shallot and add it to a small bowl. Pour the white wine vinegar over the shallot and let it sit for 5 minutes. Grate or mince the garlic and add it to the bowl along with the lemon juice, Dijon mustard, honey, olive oil, salt, and pepper. Whisk well and adjust seasoning to taste.

2. Assemble the Salad
   Add the torn butter lettuce and most of the herbs to a large serving bowl. Pour the dressing over top and toss until evenly coated.

3. Finish and Serve
   Top with the remaining herbs and edible flowers. Sprinkle with Maldon salt and fresh cracked pepper. Enjoy!