Butter Lettuce and Herb Salad

By: Farberware Culinary Team

  • Yield:

    4 Servings

  • Course:



1 Head Butter lettuce, rinsed and dried, leaves separated
3 tbsp Chiffonade of fresh basil leaves
2 tbsp Chiffonade of fresh mint leaves
1/3 cup Diced onions
1/4 tsp Kosher salt
Juice from one half lemon
1 tbsp Extra Virgin Olive OIl


  1. Place the lettuce in a large bowl. Tear very large leaves into smaller pieces
  2. Add the remaining ingredients to the lettuce and toss to combine.