Sometimes the simplest things are just the best and this Butterhead lettuce with lemon dressing is the absolute proof of that. No complicated ingredients, no unnecessary fuss, just crunchy butterhead lettuce with a wonderfully fresh and slightly tart lemon dressing that can be whipped up in just a few minutes.
In particular, the salad goes wonderfully with almost any main dish, while on warm days it is equally well suited as a small, quick refreshment. And the best part? For the dressing, you only need a few ingredients that are probably already lingering around somewhere in the kitchen waiting for their big debut.
Head lettuce with lemon dressing: For how many people?
The recipe makes about 4 people, unless someone decides that the entire bowl is now their personal property.
You need this material
- 1 large salad bowl
- 1 colander or salad spinner
- 1 citrus juicer or, alternatively, just your own two hands
- 1 small measuring cup or a glass
- 1 fork or small whisk
- salad servers
The ingredients
- 1 large head of lettuce
- 2 ripe lemons, about 100 ml fresh lemon juice
- 300 ml water
- 3 tbsp rapeseed oil
- 1/2 level tsp salt
- 1/4 tsp pepper
Lettuce salad with lemon dressing: step-by-step guide
1. Prepare the lettuce
First, get the head of lettuce and wash the individual leaves thoroughly under cold water so that later really only lettuce and no unexpected extra portion of the garden ends up on the plate. Then let the leaves drain well or toss them briefly in a salad spinner before tearing them into bite-sized pieces and placing them directly into a large salad bowl.
2. Squeeze the lemons
Then you cut the two ripe lemons in half and squeeze them thoroughly until you have approximately 100 ml fresh lemon juice have together. A citrus juicer naturally makes this job much more pleasant, but the whole thing also works with your hands if you want to give your forearms a little more exercise today.
3. Prepare the lemon dressing
Then pour the freshly squeezed lemon juice into a small measuring cup or glass and add 300 ml of water as well as 3 tablespoons of rapeseed oil added. After that, add half a level teaspoon of salt and a quarter teaspoon of pepper before thoroughly mixing everything with a fork or small whisk until the salt is dissolved as completely as possible.
4. Combine dressing and head lettuce
Now pour the finished lemon dressing evenly over the prepared lettuce leaves, which is best done really just before serving. This keeps the head of lettuce nice and crisp while still getting some of the fresh dressing everywhere.
5. Mix everything together and serve
Finally, grab the salad servers and toss the Butterhead lettuce with lemon dressing Thoroughly, so that as many individual leaves as possible get some of the sauce.
And that was actually it.
No oven, no 27 kitchen gadgets, and no recipe step where you suddenly have to Google what „removing when the rose turns pink“ actually means.
My personal tip
Since the dressing is relatively runny due to the water and lemon juice, you really should add to the lettuce just before eating. If you leave the lettuce leaves in there too long, they'll lose their nice crispness and eventually get mushy.
So it's best to mix it right before serving and serve it immediately.
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