I like it with thinly sliced ripe pears, shavings of Parmesan and a balsamic vinaigrette

Anonymous wrote:Would you consider using the leaves as "boats" and scoop a spoonful of (diced and marinated) chicken on them and serve?

Old people, like your MIL, like potatoes salad or like a waldorf-type salad. Maybe put that on the lettuce leaves.

OP here - for her birthday meal, the salad is the side dish to her favourite main dish that she requests - so heavier/more filling things like a chicken or potato salad on top aren't necessary. I will keep them in mind for other occasions though!

Classic cob salad

Anonymous wrote:Would you consider using the leaves as "boats" and scoop a spoonful of (diced and marinated) chicken on them and serve?

Old people, like your MIL, like potatoes salad or like a waldorf-type salad. Maybe put that on the lettuce leaves.

Butter lettuce is so delicate, tears easily, and is very...floppy. I don't see it holding up well to those heavy salads.

Would you consider using the leaves as "boats" and scoop a spoonful of (diced and marinated) chicken on them and serve?

Old people, like your MIL, like potatoes salad or like a waldorf-type salad. Maybe put that on the lettuce leaves.

Resurfacing this post (I'm OP) as it's once again the time of year when my mother has a birthday. I've made most of the recommended salads from this thread for her at this point, just checking to see if anyone has any new butter lettuce salad recipes to recommend.

Anonymous wrote:This one is divine
https://www.epicurious.com/recipes/food/views/butter-lettuce-with-apples-walnuts-and-pomegranate-seeds-380584

Sounds good

Bacon and egg salad, although this one is more of a meal than an appetizer.

Fry up some bacon. Reserve the grease.
Make croutons.
Chop the lettuce into a bowl. Add croutons and chopped bacon. Toss with S&P.
Make a dressing with the bacon grease, some mustard, some lemon juice or a wine vinegar.
Dress the lettuce.
Top with a poached egg and a little parmesan cheese.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:https://www.foodnetwork.com/recipes/food-network-kitchen/shallot-vinaigrette-recipe-2011452

I came here to recommend the same (I use champagne vinegar). I love butter lettuce and I love complicated salads, but I find a simple vinaigrette is best on such a delicate green. The shallot/champagne vinaigrette is perfect.

I'm OP and made this one for Mother’s Day dinner (because as mentioned, butter lettuce is my mom’s favourite) and we REALLY enjoyed it. Makes a tonne of dressing - probably enough for 6 heads of butter lettuce!

Glad you liked it! The dressing is pretty versatile if you have too much. I've used it as a marinade for fish and chicken. Also good to roast vegetables/potatoes!

I use leftover salmon, new potatoes, and green beans over butter lettuce, with a French vinaigrette.

Ours is with smoked trout and pickled onions. Choose your dressing.

Anonymous wrote:

Anonymous wrote:https://www.foodnetwork.com/recipes/food-network-kitchen/shallot-vinaigrette-recipe-2011452

I came here to recommend the same (I use champagne vinegar). I love butter lettuce and I love complicated salads, but I find a simple vinaigrette is best on such a delicate green. The shallot/champagne vinaigrette is perfect.

I'm OP and made this one for Mother’s Day dinner (because as mentioned, butter lettuce is my mom’s favourite) and we REALLY enjoyed it. Makes a tonne of dressing - probably enough for 6 heads of butter lettuce!

Anonymous wrote:

Anonymous wrote:My mother loves butter lettuce, and it’s her birthday next week. As part of her dinner, I always make a butter lettuce salad. I have my go-tos (one is the Modern Proper simple butter lettuce salad, another has a creamy tarragon dressing) but I’d like to expand my repertoire. Have any you recommend?

Oooh creamy tarragon dressing sounds delicious! Can you post the recipe?

A little late, but:


3 TBSP mayo
3 TBSP sour cream
Juice of 1/2 lemon
2 tsp tarragon, finely chopped
1 tsp chives, finely chopped
1 tsp salt
1 tsp pepper
1-2 TSBP water

You can do the whole "whisk in a bowl" thing, but I just shake in a mason jar to combine. The consistency should be medium, like a runnier ranch dressing.
Toss butter lettuce with the dressing, top with toasted panko or crushed croutons, then top it all with grana padano or parm. Easy-peasy!

Anonymous wrote:https://www.foodnetwork.com/recipes/food-network-kitchen/shallot-vinaigrette-recipe-2011452

And what other components do you add to the salad? Or is it just butter lettuce with this dressing?

Anonymous wrote:

Anonymous wrote:Via Carota's simple green salad - it's the best.

https://food52.com/recipes/88453-via-carota-insalata-verde-recipe

That looks like a good dressing.
I was going to ask why rinse the shallots, but googled it first and found this likely explanation:
https://www.thekitchn.com/take-the-bite-out-of-raw-onions-with-this-one-simple-step-61685

I’m the first person to suggest this salad and yes rinsing makes a big difference. You’d think with raw shallots it would be biting but it cuts down on the unpleasant bite from the raw shallots. You can drink the dressing it’s so good.