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Butter Lettuce and Herb Salad

Time10 minutes
YieldsServes 4
Butter Lettuce and Herb Salad
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In the last decade, the number of farm-raised mussels available at local markets has increased dramatically. And that’s a good thing when you’re craving them, considering what they cost.

Long-lining, the technique used to raise the mussels, has some great advantages. The mussels mature in two years, as opposed to seven in the wild. They have less grit and sand and rarely have “beards,” which makes cleaning them a whole lot easier. And because their shells are thinner, they have more meat per pound than wild mussels.

So maybe they aren’t so expensive after all, or so I like to think, when making a dish like this. Be sure to pick up a package of fresh linguine.

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1

Wash the lettuce, then dry it and tear it into bite-sized pieces. Place it in a large bowl and chill until ready to toss.

2

Combine the Dijon, lemon juice and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.

3

Toss the lettuce with the vinaigrette and the herbs.

Use any combination of herbs you happen to have in the refrigerator for this salad. Basil, parsley, thyme and chervil work well.