Tender butter lettuce is a wonderful base for any salad. I especially love its delicate texture when you pair it with a light but creamy vinaigrette like this one. With fresh tarragon on hand, I decided to make a creamy tarragon vinaigrette with champagne vinegar, quality olive oil and a touch of light sour cream for the creamy texture. This dressing along would be a nice dressing for the tender lettuce, but to make the salad more complex, I topped the greens with roasted yellow potatoes and mushrooms—two vegetables that also pair wonderfully with the fresh herb.
(To view this recipe, click on the blue title of the blog post above*)
Butter Lettuce with Roasted Potatoes, Mushrooms & Creamy Tarragon Vinaigrette
Ingredients:
- Butter lettuce, washed and torn
- 1 large Yukon gold potato, cut into large dice
- 4 oz. sliced mixed mushrooms (blend of cremini, button, oyster)
- salt and pepper
- olive oil
- For the vinaigrette:
- 1 Tablespoon chopped fresh tarragon
- 3 Tablespoons champagne or white wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- 2 Tablespoons light sour cream
Directions:
- Preheat the oven to 375 degrees. Arrange the prepped potatoes and sliced mushrooms in a single layer on an oiled baking sheet. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Roast for 20-25 minutes or until the potatoes are fork tender.
- In a small food processor, puree the vinaigrette ingredients until smooth and emulsified. Season with salt and pepper to taste.
- Arrange the washed ad dried lettuce on a plate. Top with the roasted veggies and the creamy vinaigrette. (Leftover vinaigrette will keep in the fridge, covered, for up to 3 days).
Tagged: butter lettuce, creamy tarragon vinaigrette, cremini mushrooms, hydroponic butter lettuce, mushrooms, potatoes, roasted vegetables, Salad, tarragon, yukon gold potatoes
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