Featured in our Spring 2026 Food + Entertaining article, Timeless Elegance with a Fresh Twist, this butter lettuce salad with creamy buttermilk dressing is simple yet refined. It’s a celebration of freshness and balance—proof that a few thoughtful ingredients can create something truly memorable.
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Simple yet refined, this butter lettuce salad is a celebration of freshness and balance—proof that a few thoughtful ingredients can create something truly memorable.
Ingredients
- For the salad:
1–2 heads butter lettuce, gently torn into large pieces
3–4 radishes, thinly sliced
2–3 tablespoons pepitas (pumpkin seeds)
¼ cup fresh herbs (such as parsley, dill, or tarragon), loosely chopped
- For the buttermilk dressing:
½ cup buttermilk
½ cup mayonnaise
1–2 tablespoons apple cider vinegar
1 clove garlic, finely grated
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon onion powder
Salt, to taste
Freshly ground pepper, to taste
Directions
- Prepare the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, and apple cider vinegar until smooth. Add the grated garlic, dried parsley, oregano, and onion powder. Season with salt and pepper to taste.
- For an extra-smooth consistency, transfer to a blender and pulse briefly, or shake vigorously in a sealed jar. Refrigerate for at least 15–20 minutes to allow the flavors to develop.
- Toast the pepitas: In a small dry skillet over medium heat, toast the pepitas for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
- Assemble the Salad: Arrange the butter lettuce on a serving platter or in a large bowl. Scatter the sliced radishes and fresh herbs evenly over the top.
- Drizzle salad lightly with the dressing just before serving, tossing gently to coat. Finish with a sprinkle of toasted pepitas for added texture.