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Butterhead Lettuce with Pistachio Vinaigrette


Butterhead Lettuce Salad

This simple salad is a refreshing treat that combines silky, butterhead lettuce with a savory pistachio dressing that has a kick of spice. It's fast and easy to make and pairs well with any summer dish.


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Calories Per Serving


For the dressing

  • 1/2 Cup extra-virgin olive oil
  • 1/4 Cup plus 2 tablespoons raw pistachios
  • 1/2 Thai chile, seeded and minced
  • 4 Teaspoons lemon juice
  • 3 Tablespoons champagne vinegar
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper

For the salad

  • 2 heads Butterhead lettuce
  • 1 Tablespoon finely chopped chives
  • 2 Tablespoons finely chopped oregano
  • 2 Tablespoons finely chopped mint
  • 2 Tablespoons finely chopped tarragon
  • 8 radishes, thinly sliced into rounds
  • 1/2 Cup green olives, pitted and chopped, preferably Sevillano or Manzanilla


For the dressing

In a small pot, heat olive oil and pistachios together over a low flame until warm, about 1 minute. Place warm pistachios in food processor and pulse until roughly chopped. Immediately pour pistachio mixture into bowl with Thai chile, and let it sit for 10 minutes. Add lemon juice, champagne vinegar, kosher salt, and ground pepper.

For the salad

Trim the stem and remove the outside leaves of the lettuce. Cut each lettuce in half lengthwise and wash. Combine herbs with the pistachio vinaigrette. Place each half lettuce in separate bowls and spoon equal amount of vinaigrette on top of each serving. Spinkly each with radishes, and olives, and finish with cracked ground pepper.