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Butter Lettuce Salad with Vegetables and Herb Dressing

29 April

1 head of butter lettuce
2-3 cups of mizuna or tatsoi
1 carrot, cut into fine matchsticks (cut the carrot on the diagonal in thin cuts then cut into strips)
1 beet, peeled and grated
6-8 radishes, cut into rounds then strips
Herb Dressing (recipe follows)
freshly ground black pepper


  1. Separate the leaves of the lettuce by gently pulling them apart at the base. Discard the outer leaves if they are bruised and scarred; wash and dry the rest of the leaves. Leave them whole, if small, or tear or cut them in halves and quarters.
  2. Toss the lettuce and vegetables in a large bowl with most of the dressing and heap it lightly on to serving plates.


1 tablespoon Champagne vinegar or vinegar of choice
1 shallot, finely diced
sea salt
2 tablespoons olive oil
1 tablespoon sour cream, crème fraiche, or yoghurt (optional)
1½ teaspoons chopped fresh tarragon, chervil, basil, thyme, or other favorite herb mixture
1 teaspoon snipped or finely sliced chives, plus their blossom if available


    1. Combine vinegar, shallot, and salt in a bowl; whisk in the oil, cream if using, and most of the herbs, setting aside some to sprinkle over the salad. Taste and adjust seasonings as needed.

Serve 4-6

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