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Fall Butter Crunch Lettuce Salad Easy & Healthy Recipe! ✅

East Autumn Butter Crisp lettuce salad it’s just delicious. butter Lettuce, radish, fennel, and radishes are a tangy and slightly sweet combination, topped with parmesan cheese for a creamy, salty finish. This simple sauteed green salad comes together in minutes and is the perfect addition to the fall table. Easy enough for weeknights, elegant enough for a more extravagant holiday dinner.

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A well-balanced green salad gives me all the sensations, both culinary and nostalgic.

I grew up eating a sauteed green salad for dinner every night. My parents or grandparents would throw in lettuce, tomatoes, and cucumbers fresh from the garden and douse them with homemade red wine vinaigrette.

Of course, I turned down the offer as a child, but as a youngster I had caught on to the tradition of salad with dinner. It’s a simple and elegant ending to the meal (we shake our salad after food, Italian style) and the quick and easy way to add a few more vegetables to the day.

These days I still serve salad after dinner, but the variety of vegetables that adorn our plates has greatly expanded to include bitter greens in the winter, traditional greens in the summer, and everything in between. This sweet and tangy Fall Butter Lettuce Salad is my current obsession.

Red lettuce, radicchio, fennel and radishes are topped with a mustard and champagne vinaigrette and sprinkled with a touch of Parmesan cheese. It’s a bit extravagant. A bit tasty. Satisfyingly crisp. It is easy.

How to make this butter lettuce salad

Say hello to your new crunchy companion. This Fall Crisp Butter Lettuce Salad is tangy, a little sweet, and of course packed with the most satisfying crunch.

You will need a head of butter lettuce and a head of radicchio. Chop both to the desired size and be sure to wash and dry the leaves well.

Dress the base of the salad with fennel and radishes cut into very thin slices. A vegetable mandoline comes in quite handy here.

And now we’re going to launch. Add a little dressing, vinaigrette to taste and some grated Parmesan cheese.

SO DELICIOUS.

This salad comes together in five, maybe ten minutes tops. Naked it keeps pretty well in the fridge, and I’ve been shredding it for a few days. Serve it for dinner, add some protein for a picnic lunch, or offer it as part of a party like Thanksgiving dinner. It’s a colorful and seasonal addition to any fall dining table.

Have you made this Fall Butter Crunch Lettuce Salad? I would like to know how it turned out! Please leave a comment and rating below.

While you’re at it, let’s be friends: follow me on Pinterest and Instagram for the latest and greatest.

Prescription

Lettuce Salad with Fall Butter Crisp

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Say hello to your new crunchy companion. This Fall Crisp Butter Lettuce Salad is tangy, a little sweet, and of course packed with the most satisfying crunch.

Fall Butter Lettuce Salad

  • 1 head of lettuce with butter, chopped, washed and dried
  • 1 small head radicchio, quartered, cored and sliced
  • 1 fennel bulb, bulb only, thinly sliced
  • 6 radishes, thinly sliced
  • 2 ounces grated Parmesan cheese
  • ground black pepper, to taste
  • In a small bowl, combine the vinegar, mustard, honey, and salt. Slowly drizzle with extra virgin olive oil and mix until emulsified. Taste the dressing and add more salt or honey until the dressing tastes balanced.

  • Chop the lettuce and radicchio. Place in a colander and rinse well under cold running water. Dry in a salad spinner.

  • Thinly slice the fennel and radishes with a sharp knife or vegetable mandolin.
  • Season the chopped lettuce and radicchio with the fennel and radishes.

  • Arrange salad on side plates and season with ground black pepper to taste. Season with seasonings to taste, then garnish with Parmesan cheese. Serve immediately. This salad can be stored naked in the refrigerator for up to 3 days. To preserve crispness, store in an uncovered container layered with absorbent paper towels to absorb moisture.

Calories: 211 kcal (11%), Carbohydrates: 7 g (2%), Protein: 3 g (6%), Fat: 20 g (31%), Saturated Fat: 3 g (15%), Polyunsaturated Fat: 2 g, Monounsaturated Fat: 14 g, Trans Fat: 0 g, Cholesterol: 4 mg (1%), Sodium: 176 mg (7%), Potassium: 214 mg (6%), Fiber: 2 g (8%), Sugar: 4 g (4%), Vitamin A: 1450% (1450%), Vitamin C: 9.9% (10%), Calcium: 80% (80%), Iron: 0.7% (1%)

Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only support products that we own and truly love.

Disclaimer: This post and recipe card may contain affiliate links, which means we get a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only support products that we own and truly love.

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