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Spring Butter Lettuce Salad

Spring Butter Lettuce Salad

A colorful salad highlighting spring vegetables.

Recipe by: Gabrielle

Serves 4

Wine Pairing:  Pietro Family Cellars My Angelina Oak Knoll District Napa Valley 2014

Total time: 20 minutes


  • 1 Head butter lettuce - Large
  • 1 Bunch red or heirloom radish
  • 1 Bunch asparagus (medium diameter) approximately 10 oz.
  • 3 Tsp. Fresh chives thinly sliced
  • 1 Tsp. Dijon mustard
  • 1 Clove fresh garlic minced
  • ¼ Cup rice wine vinegar
  • 1 Tsp. fresh savory herb
  • 1 Tsp. GC NAPA VALLEY Lavender Tellicherry Pepper



  1. Slice roots off head of lettuce leaving leaves intact. Wash in cold water and pat dry on paper towels.
  2. Chop off green tops of radishes and discard. Wash radish under cold water, then cut into quarters. Set aside.
  3. Cut off hard bottom (about 2”) of asparagus and discard.
  4. Wash stalk under cold water. Cut on an angle 1 in. long, and set aside.


  1. Put all dressing ingredients into blender and blend together until combined (approximately 2 min).


In a salad bowl, toss all ingredients with salad dressing. Finish with sliced chives sprinkled over top.


  • 1 Large head butter lettuce
  • 1 Bunch red or heirloom radishes
  • 1 Bunch asparagus (about 10 oz)
  • 3 Tsp. fresh chives
  • 1 Tsp. Dijon mustard
  • 1/4 Rice wine vinegar
  • 1 Clove fresh garlic
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