Butter Lettuce Salad With Tarragon And Citrus-Honey Vinaigrette

1. 1

   Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.

2. 2

   Trim off the core from each head of lettuce and separate the leaves, discarding the tough outer leaves. Rinse the lettuce leaves in a bowl of cold water and spin dry. Place the lettuce leaves in a large bowl and season with salt and pepper. Add the tarragon leaves and gently toss the lettuce with enough vinaigrette to coat lightly.

3. 3

   Stack the lettuce leaves on 4 plates, starting each stack with the large outer leaves on the bottom and ending with the small inner leaves on top. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.