Butter Lettuce with Lemon-Basil Dressing Recipe

Butter Lettuce with Lemon-Basil Dressing Recipe

Yeah, yeah, the classic ratio of oil and vinegar in dressing is one part vinegar/acid to three parts oil. I do equal parts oil and lemon juice. Truth is, if I was ever to open a restaurant it would be called, Lemon and Salt. I go heavy with both (I've been told I should have a T-shirt that says, "Needs Salt"), especially with this dressing and these ingredients.

You're going to like this salad. It's easy, it has character, and the textures work — soft dressing matched to soft and thinly sliced vegetables. It's a classic summer salad, but one to use during winter to remind you what to look forward to.

This is the time to go with canned olives — you want a muted olive flavor that won't overpower the delicate lettuce. Leave the olives whole so you can stick 'em on your fingers like you did as a kid.

Deliver Ingredients


  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • 1 teaspoon finely chopped basil
  • 1 capful of white vinegar
  • Salt and pepper, to taste
  • 1 head butter lettuce, washed
  • 1 cucumber, halved and thinly sliced (translucent)
  • ½ red onion, thinly sliced (translucent)
  • 2-3 celery stalks, thinly sliced (translucent)
  • 2 tomatoes, chopped
  • ½-1 can black olives, drained


Combine the oil, lemon juice, basil, and vinegar in a bowl and whisk together (or whip it up with a fork in a tall glass). Season to taste with salt and pepper (don't be afraid to go heavy on the salt). In a serving bowl, combine the lettuce with the remaining ingredients, then add the dressing. Toss to combine. Let stand 5 minutes. Serve.

Butter Lettuce Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Butter Lettuce Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.