Description
This autumn crunch butter lettuce salad is the ultimate fall side dish! Made with crisp butter lettuce, peppery radicchio, fennel, and radishes, then topped with shaved parmesan and drizzled with a tangy champagne vinaigrette. Fresh, light, and bursting with seasonal flavors, this salad is perfect for any autumn meal.
Ingredients
Autumn Butter Lettuce Salad
1 head butter lettuce, chopped, washed, and dried
1 small head radicchio, quartered, cored, and sliced
1 bulb fennel, bulb only, thinly sliced
6 radishes, thinly sliced
2 oz shaved parmesan cheese
Cracked black pepper, to taste
Champagne Vinaigrette
¼ cup champagne vinegar
½ cup extra virgin olive oil
2 tsp whole grain mustard
2 tsp honey
¼ tsp sea or kosher salt
Instructions
In a small bowl, whisk together the champagne vinegar, mustard, honey, and salt. Slowly drizzle in the olive oil, whisking until emulsified. Adjust seasoning with more salt or honey if needed.
Chop lettuce and radicchio, rinse under cold water, and dry thoroughly in a salad spinner.
Thinly slice fennel and radishes with a knife or mandoline.
Toss lettuce, radicchio, fennel, and radishes together.
Portion salad onto plates, season with black pepper, drizzle with dressing, and top with shaved parmesan.
Serve immediately.
Notes
For best freshness, store undressed salad in the fridge for up to 3 days.
Layer with paper towels to absorb excess moisture and preserve crunch.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
