Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Butter Lettuce Salad ~ Flashback Friday

There's nothing that tastes better than a fresh homemade salad on a hot summer day.  Our summer has finally arrived.
Here's a flashback recipe and this time I changed it up by cutting the butterhead lettuce into quarters.
This recipe was introduced to us by a European chef, while he was a guest in our home and offered to cook for us.  I could not resist. Over the years I have planted my own fresh butter lettuce.
It's simple and delicious.

  • 1 head butter lettuce
  • 2 onion greens
  • 1/2 cup fresh sliced mushrooms
  • 1 egg *
  • 1 tsp mustard
  • 1/2 cup whipping cream
  • 1/2 tsp salt
  • 3 Tbsp lemon juice
  • 3 Tbsp oil
  1. Wash and clean your butter lettuce; drain the water off and pat it dry. 
  2. Quarter the head of lettuce and plate this for your guests.
  3. Add onions and mushrooms and I've added avocados, cucumbers, and celery.  
  4. Whip the cream till medium thickness; add egg and mustard, whipping some more. The texture should be smooth.
  5. Add salt, lemon juice, and oil.
  6. Pour over chilled butter lettuce leaves.
young children, pregnant women, and people with compromised immune systems should avoid raw egg


  1. Oh, wow. That sounds delicious. I've never made a salad dressing with whipped cream, so this is one I must try.

  2. This looks beautiful cut in a wedge like that!

  3. Looks so delicious Marg! The dressing is a must try for me. Sounds wonderful.

  4. This looks so cool and refreshing. Wish I had some!


Note: Only a member of this blog may post a comment.