Butter Lettuce and Herb Salad
- Yield: 4 Servings
- Cuisine: American
- Course: Salad
- 1 Head butter lettuce, rinsed and dried, leaves separated
- 3 tbsp fresh basil leaves, chiffonade
- 2 tbsp fresh mint leaves, chiffonade
- 1/3 cup onions, diced
- 1/4 tsp Kosher salt
- Juice from one half lemon
- 1 tbsp Extra Virgin Olive O
- Place the lettuce in a large bowl. Tear very large leaves into smaller pieces.
- Add the remaining ingredients to the lettuce and toss to combine.