Dessert

Butter Lettuce Salad Recipe

ByClara Bennett November 14, 2026November 14, 2026

Introduction

This Butter Lettuce Salad blends creamy dressing with smoky corn, crispy prosciutto, and peppery radishes for a bright, crowd-pleasing dish. It’s quick to assemble and feels special enough for a weeknight dinner or a casual gathering.

A big white plate sits on a white marbled surface and holds a heap of green lettuce cups as the base, with a second white dish nearby filled with charred corn kernels; on the main plate, thin radish rounds, shredded parmesan dust, and small crispy bits are scattered over the lettuce, creating a multi-layer look, the top layer being delicate parmesan shavings and the bottom layer of bright green leaves, all lightly drizzled with a pale dressing that gleams across the greens and corn. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup mayonnaise
⅓ cup Greek yogurt
¼ cup heavy cream (or more for thinner dressing)
½ lemon (zested and juiced)
1 ½ teaspoons Dijon mustard
2 tablespoons dill (finely chopped)
1 teaspoon garlic powder
1 teaspoon kosher salt (or more to taste)
2 ears corn (charred)
6 slices prosciutto
1 head butter lettuce (leaves separated)
4 radishes (thinly sliced)
¼ cup freshly grated Parmesan cheese

Instructions

Step 1: Prepare the dressing by whisking together the mayonnaise, Greek yogurt, lemon juice and zest, Dijon mustard, garlic powder, dill, and kosher salt until smooth. If you prefer a thinner dressing, whisk in a bit more heavy cream.
Step 2: Char the corn: grill the corn over high heat on a gas burner or broil in the oven, turning occasionally until charred all over, about 4 minutes in total. Let cool slightly, then cut the kernels off the cob into chunky pieces.
Step 3: Cook the prosciutto: broil the prosciutto slices on a baking sheet in a single layer until golden and crispy, about 1–2 minutes per side. Watch closely to avoid burning. Crumble once cooled.
Step 4: Assemble the salad: place the butter lettuce on a large platter or bowl, then drizzle with some of the prepared dressing.
Step 5: Add toppings: sprinkle the charred corn, crumbled prosciutto, radish slices, and Parmesan cheese over the lettuce. Drizzle with more dressing to taste and serve immediately.

Tips & Variations

For a lighter version, use only half the mayonnaise and increase yogurt and lemon to maintain creaminess.
Swap dill with chives or tarragon for a different herb note.
If you don’t have a grill or broiler, sauté the corn kernels in a hot dry skillet until slightly charred.

Storage

Store any leftover dressing separately from the salad in a covered container in the refrigerator for up to 2 days. Add the salad toppings just before serving to keep them crisp.