Butter Lettuce with Walnut Vinaigrette recipe


1 head of butter-leaf lettuce.
2 tablespoons of Dijon mustard.
3 tablespoons of red wine vinegar.
½ cup of olive oil.
½ cup of walnut pieces.
1 tablespoon of parsley flakes.
Salt and pepper, to taste.


Rinse and tear the lettuce leaves into bite-sized pieces. Put into gallon double zip-lock in cooler until ready to serve.

In a small pot, combine the mustard and vinegar until mixed well.

Slowly add the olive oil and beat until thoroughly mixed.

Add the walnut pieces and parsley and beat again.

Cover and put into cooler until ready to serve.

Beat well just before pouring over the lettuce.

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