Artichoke and Butter Lettuce Salad With Tarragon Vi

Name: Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons fresh lemon juice; 1 large shallot, minced (to yield 3 TBS); 1 tablespoon Dijon mustard; 4 ½ tablespoons extra virgin olive oil; 1 ½ teaspoons minced fresh tarragon; kosher salt; fresh ground black pepper; 1 large lemon, juice of; 4 large whole artichoke bottoms (prepared for cooking); 2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d); 3 hardboiled egg, quartered

Servings: persons

1 ½ tablespoons fresh lemon juice
1 large shallot, minced (to yield 3 TBS)
1 tablespoon Dijon mustard
4 ½ tablespoons extra virgin olive oil
1 ½ teaspoons minced fresh tarragon
kosher salt
fresh ground black pepper
1 large lemon, juice of
4 large whole artichoke bottoms (prepared for cooking)
2 heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d)
3 hardboiled egg, quartered

1
In a small bowl, whisk the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion.
2
Add the tarragon; season to taste with salt and pepper.
3
Refrigerate until serving time.
4
Bring a medium pot of salted water to a boil over high heat.
5
Add the lemon juice and the prepared artichoke bottoms.
6
To keep the artichokes from bobbling to the top, weight them with a pot lid that's smaller than the boiling pot.
7
Keep the pot uncovered and adjust the heat to maintain a gentle simmer.
8
Cook until the artichokes are tender when pierced with a knife, about 20 minutes.
9
Drain upside down on paper towels until cool.
10
Tear the lettuce into bite size pieces.
11
Halve each artichoke bottom and cut each half into 5 or 6 wedges.
12
Put the artichoke wedges in a salad bowl and add 2 TBs of the vinaigrette; toss to coat.
13
Add the lettuce and the remaining dressing and toss gently.
14
Arrange the salad on six plates and garnish with the egg wedges.
15
Serve immediately.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ tablespoons fresh lemon juice, 1 large shallot, minced (to yield 3 TBS), 1 tablespoon Dijon mustard, 4 ½ tablespoons extra virgin olive oil, and more.

Yes, Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke and Butter Lettuce Salad With Tarragon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions