Butter Lettuce Salad with Basil Dressing
This is a wonderful and easy salad to make for a quick healthy lunch or as a start to a meal. The butter lettuce pairs well with the creamy basil dressing, and the red endive adds a pop of color in addition to flavor. Use radicchio if red endive is unavailable. The basil dressing is easy to make and will last for up to a week in the refrigerator. Use it as a salad dressing, a spread on sandwiches, or a dip for raw vegetables.
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Servings: 4 people
Calories: 356 kcal
Net Carbs: 11 g
Ingredients
Butter Lettuce Salad
- 1 head (1 head) butter lettuce, trimmed
- 1 head (1 head) red endive, trimmed
- 3 (3) hard boiled eggs, cut into quarters
- 6 (6) chives, chopped
- 1/3 cup (78.9 g) crispy bacon, chopped
Basil Dressing
- 1 cup (24 g) fresh basil leaves
- 1 cup (100 g) green onion, chopped
- 2 cloves (2 cloves) garlic, minced
- 1/2 (1/2) serrano pepper, seeded and sliced
- 1 cup (224 g) mayonnaise
- 1/2 cup (115 g) sour cream
- 1/2 cup (122 g) fresh lemon juice
- pinch (pinch) coarse salt
- 1/2 tsp (1/2 tsp) freshly ground black pepper
Instructions
- Place all the ingredients for the basil dressing in a food processor and purée for 1 minute. Transfer to a plastic container, cover, and refrigerate until ready to use.
- Chop chives, hard-boil the eggs, and make the bacon.
- Place the lettuce leaves on a plate, arranging the endive leaves in between the butter lettuce for color. Arrange the hard-boiled egg quarters around the bed of lettuce and endive.
- Drizzle a 1/4 cup of dressing throughout the salad, and transfer the remaining dressing into a bowl to offer on the side.
- Serve chilled, and garnish with the chopped chives and bacon upon serving.
Nutrition
Calories: 356kcalFat: 30gSodium: 624mgNet Carbs: 11gSaturated Fat: 9gPotassium: 387mgCarbohydrates: 13gVitamin A: 2394IUFiber: 2gVitamin C: 21mgSugar: 5gCalcium: 102mgProtein: 10gCholesterol: 177mgIron: 2mg
