Butter Lettuce Herb Salad with Roasted Garlic Yogurt Dressing
75 minutes total time
25 minutes active time
In our garden, we have a big stone raised bed filled with herbs, so I like to make this dressing with whatever is growing out there.
Roasted Garlic Yogurt Dressing
Extra-virgin olive oil
1 large head garlic, cut in half horizontally
2 tablespoons apple cider vinegar
Freshly ground black pepper
1 cup Greek yogurt
2 tablespoons chopped chives
2 tablespoons flat-leaf parsley leaves
1 tablespoon tarragon leaves
2 heads butter lettuce
For the Roasted Garlic Yogurt Dressing
Preheat the oven to 400˚F.
Make a small package for the garlic out of aluminum foil and set in a small baking dish. Pour 1 ½ tablespoons of oil in the bottom of the package. Dip the cut side of the garlic in the oil and place cut side up on the foil. Drizzle ½ tablespoon of oil over the top of the garlic. Wrap the foil around the garlic to encase completely. Roast in the oven for 40 minutes. Remove from the oven and cool, still wrapped in the foil, for 10 minutes.
Open the package and press the softened cloves and any oil through a fine-mesh strainer into the food processor. (If there wasn’t much oil remaining in the package add a little olive oil.) Add the vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper. Add the yogurt and pulse until combined and creamy. You may need to add 1 to 2 teaspoons of water if the dressing is too thick. This makes about 1 1/3 cups of dressing. Refrigerate in an airtight container for up to 4 days.
For the Salad
Separate the lettuce leaves. Wash and dry well.
Put the lettuce leaves in a large salad bowl. Drizzle in enough dressing to lightly coat the leaves. Toss and then add additional dressing as desired.
To serve family style, arrange the largest leaves around the edge of a serving bowl and working towards the center, decrease the size of the leaves to recreate the look of the whole head of lettuce.
Scatter the herbs over the top, and sprinkle with a bit of Maldon salt.
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Small fine-mesh strainer