Butter Lettuce Salad Recipe
Butter Lettuce Salad with charred corn, crisp prosciutto, radishes, and a creamy lemon-dill dressing. A vibrant, savory-sweet dish that brings together smokiness, crunch, and a rich, tangy coating for a perfect plate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Dressing
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- ¼ cup heavy cream (or more for thinner dressing)
- ½ lemon, zest and juice (plus extra if needed)
- 1½ teaspoons Dijon mustard
- 2 tablespoons dill, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or more to taste)
Salad
- 2 ears corn, charred
- 6 slices prosciutto
- 1 head butter lettuce, leaves separated
- 4 radishes, thinly sliced
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make the Dressing: In a jar or bowl, whisk together the mayonnaise, Greek yogurt, lemon juice and zest, Dijon mustard, garlic powder, dill, and kosher salt until smooth and creamy. Adjust thickness with more cream if needed.
- Prepare the Salad Base: Rinse and dry the butter lettuce leaves; separate into individual leaves and arrange on a large platter or in a salad bowl. Lightly drizzle with a little dressing to start.
- Char the Corn: Place the corn over a gas burner on high heat or under a broiler set to high. Roast, turning occasionally, until the kernels are charred all over (about 4 minutes total). Let cool slightly, then cut the kernels off the cob, keeping chunks intact.
- Cook the Prosciutto: Preheat the oven to broil on high. Lay the prosciutto slices on a baking sheet in a single layer and broil for 1–2 minutes until golden. Flip and broil for another 1 minute or until crispy. Watch closely to prevent burning.
- Crumble the Prosciutto: Remove the crisped prosciutto to a plate and crumble into bite-sized pieces.
- Assemble the Salad: Top the butter lettuce with the blistered corn, radish slices, and Parmesan. Drizzle with the remaining dressing and scatter the prosciutto pieces over the top. Serve immediately.
Notes
- For a lighter dressing, substitute half of the mayonnaise with sour cream or extra yogurt.
- To make this gluten-free, ensure the Dijon mustard is certified gluten-free and the parmesan is free of any gluten-containing additives.
- Leftovers can be stored separately for up to 1 day; dress just before serving to keep greens crisp.
Keywords: butter lettuce, corn, prosciutto, salad dressing, lemon dill, charred corn
Find it online: https://kitchenbyclara.com/butter-lettuce-salad-recipe/
