If you’re craving a light, refreshing, and flavorful salad, this butter lettuce salad with shallot vinaigrette is a must-try. With crisp greens, juicy tomatoes, breadcrumbs, and tangy blue cheese, it’s a perfect balance of textures and flavors.
When I moved to France to attend culinary school at Le Cordon Bleu Paris, I quickly fell in love with the kind of effortlessly elegant salads you find at neighborhood cafés. This butter lettuce salad became a staple—fresh, crisp, and layered with just enough flavor to feel special. These days, I even share the recipe with clients looking for custom French travel itineraries for food lovers who want to bring a little bit of that magic back to their own kitchens.
Why You’ll Love This Butter Lettuce Salad
This butter lettuce salad is flavorful yet effortless, making it ideal for both weeknight meals and dinner parties. The homemade shallot vinaigrette brings a bright acidity that ties everything together. Plus, it’s versatile—serve it as a side or add fried chicken for a complete meal.
Recipe Ingredients
These are the ingredients that you’ll need to make this butter lettuce salad recipe:
- Butter Lettuce – Soft, delicate, and slightly sweet, this lettuce provides the perfect base for a light and refreshing salad.
- Cherry Tomatoes – Juicy and naturally sweet, they add a pop of color and freshness.
- Crumbled Blue Cheese – A creamy, tangy contrast that balances the acidity of the vinaigrette.
- Panko Breadcrumbs – Toasted for extra crunch, these breadcrumbs add a crispy texture to every bite.
- Shallot Vinaigrette – The star of the show! A mix of minced shallots, Dijon mustard, red wine vinegar, and olive oil creates a tangy, flavorful dressing.
- Fresh Chives – These add a mild oniony bite that enhances the overall flavor without overpowering the salad.
How To Make This Recipe
These are the instructions that you’ll need to follow to make this butter lettuce salad recipe:
- Make The Shallot Vinaigrette: Start making the shallot vinaigrette by combining the shallots and red wine vinegar in a nonreactive bowl. Set it aside for about 5 to 10 minutes until the shallots start to turn a little brighter pink!
Once the shallots are ready, whisk in the mustard and add a generous pinch of salt and freshly ground black pepper. While constantly whisking, slowly pour the oil into the bowl in a thin stream until well incorporated. Taste the dressing by dipping a leaf of butter lettuce in it, adding some sugar and more salt or pepper as desired. - Assemble The Butter Lettuce Salad: Arrange the butter lettuce leaves on a platter, then scatter the remaining ingredients — the halved tomatoes, crumbled blue cheese, chives, and breadcrumbs on top.
Garnish with a pinch of good sea salt, drizzle with a few generous spoonfuls of the shallot vinaigrette and serve immediately, passing the additional vinaigrette on the side.
Top Tips for the Perfect Salad
Here are a few tips that will make your butter lettuce salad perfect!
- Get Great Dijon Mustard – I always go for a coarse-ground ancient-style Dijon because the mix of cracked mustard seeds and smooth mustard adds unbeatable flavor and texture. Whatever you choose, make sure it’s high quality—it makes all the difference in the vinaigrette.
- Use Mild Blue Cheese – A strong blue cheese can overpower the delicate balance of flavors in this salad, so opt for something mild. Point Reyes Blue, Stilton, or Gorgonzola Dolce are all great choices that bring creaminess without overwhelming the dish.
- Cut the Chives in Large Pieces – Shallots and chives work together to create a delicate onion flavor, and cutting the chives into ½-inch to 1-inch pieces ensures you get just the right amount in every bite.
- Toss the Tomatoes with Salt – If you’re lucky enough to have perfectly ripe, garden-fresh tomatoes, use them as is! But if your tomatoes need a flavor boost, toss them with a pinch of salt and let them sit for about 10 minutes before adding them to the salad. This helps intensify their sweetness and juiciness.
What To Serve This Recipe With
This light and refreshing butter lettuce salad pairs beautifully with a variety of dishes. For a hearty main course, serve it alongside Rosemary Cornflake Oven-Fried Chicken—the crispy, herbaceous coating on the chicken is the perfect contrast to the salad’s flavors.
If you’re in the mood for a refreshing drink, a Strawberry Moscow Mule brings bright, fruity notes that complement the tangy shallot vinaigrette.
And if you want a little extra punch, Hot Mexican Pickled Carrots add just the right amount of spice and crunch to round out your salad.
Frequently Asked Questions About Butter Lettuce Salad
Butter lettuce is soft, tender, and slightly sweet—perfect for delicate salads. If you can't find it, Bibb or Boston lettuce makes a great substitute.
Yes! You can make the vinaigrette up to 5 days ahead. Store it in the fridge in a sealed container and shake well before using.
To turn this into a full meal, add grilled chicken, shrimp, or even a soft-boiled egg on top.
Other Green Salads To Try
Here are a few of our readers’ favorite salads that you can make next time:
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Blue Cheese, Toasted Breadcrumbs, Butter Lettuce Green Salad With Shallot Vinaigrette Recipe
Ingredients
For The Shallot Vinaigrette:
- 1 large shallot minced
- 2 teaspoons Dijon Mustard
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- Pinch granulated sugar or honey (optional)
- kosher salt and Freshly ground black pepper
For The Butter Lettuce Salad:
- 2 heads butter lettuce cleaned, separated into leaves, and dried
- 1 pint grape or cherry tomatoes halved
- 2 ounces crumbled blue cheese
- 1/3 cup Panko breadcrumbs toasted in a dry pan (gluten free to make the dish gluten free)
- 1/4 cup snipped fresh chives
Instructions
Make The Shallot Vinaigrette:
- Start making the shallot vinaigrette by combining the shallots and red wine vinegar in a nonreactive (glass or stainless steel) bowl. Set it aside for about 5 to 10 minutes until the shallots start to turn a little brighter pink (this helps mellow any harshness and bring out their best flavor)!Once the shallots are ready, whisk in the mustard and add a generous pinch of salt and freshly ground black pepper. While constantly whisking, slowly pour the oil into the bowl in a thin stream until well incorporated. Taste the dressing by dipping a leaf of butter lettuce in it, adding some sugar and more salt or pepper as desired.TIP: Vinaigrette can be made up to 4 days in advance. Keep refrigerated in an airtight container until ready to use. If the dressing solidifies, leave it at room temperature (or run the jar under warm water) until it is liquid then whisk or shake until it is reincorporated.1 large shallot, 2 teaspoons Dijon Mustard, 1/4 cup red wine vinegar, 1/3 cup extra-virgin olive oil, Pinch granulated sugar or honey, kosher salt and Freshly ground black pepper
Assemble The Butter Lettuce Salad:
- Arrange the butter lettuce leaves on a platter, then scatter the remaining ingredients -- the halved tomatoes, crumbled blue cheese, chives, and breadcrumbs on top.Garnish with a pinch of good sea salt, drizzle with a few generous spoonfuls of the shallot vinaigrette and serve immediately, passing the additional vinaigrette on the side.2 heads butter lettuce, 1 pint grape or cherry tomatoes, 2 ounces crumbled blue cheese, 1/3 cup Panko breadcrumbs, 1/4 cup snipped fresh chives
2 thoughts on “Butter Lettuce Salad With Shallot Vinaigrette”
Hi there! This looks delicious! QQ – doo you toast the breadcrumbs first?
Yes, they can be toasted in a dry pan until golden brown.