Skip to main content
Epicurious
Gourmet

Boston Lettuce with Chives and Butter Dressing

2.9

(3)

Although it may sound heavy, this dressing has a light, silky texture that keeps it from weighing down the delicate lettuce. The salad needs to be eaten immediately, before the dressing cools. Serve it as a first course or a side dish—it would go especially well with grilled steak.

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 4 servings

Ingredients

3 tablespoons thinly sliced fresh chives
1 head Boston lettuce, larger leaves torn into pieces
1/2 stick (1/4 cup) unsalted butter, cut into slices
1 garlic clove, finely chopped
4 teaspoons fresh lemon juice

Preparation

  1. Step 1

    Sprinkle chives over lettuce in a large bowl.

    Step 2

    Heat butter and garlic in a small heavy saucepan over moderate heat, stirring occasionally, until garlic is golden and butter has a slightly nutty aroma (there will be golden-brown bits of milk solids on bottom of pan), about 5 minutes. Remove from heat and add lemon juice and salt and pepper to taste.

    Step 3

    Toss salad with dressing and serve immediately.

TagsSaladLettuceLeafy GreensVegetableChiveHerbs & SpicesStarterSideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerSauteSummerGourmet
Read More
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.