Butter Lettuce and Herb Salad

By: Anolon Culinary Team

  • 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



  1. Place the lettuce in a large bowl. Tear very large leaves into smaller pieces.
  2. Add the remaining ingredients to the lettuce and toss to combine.