This sweet and sour butterhead salad with crispy lettuce, yoghurt, sugar and vinegar is a refreshing recipe from my childhood. In our family, this butterhead salad is on the menu throughout the summer, but it can be prepared all year round.
It is eaten with stews like homemade chicken stew or dutch oven beef stew and breaded meats like turkey schnitzel. It is also delicious with meatless recipes such as creamy mozzarella polenta, a perfect combination.
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It is an easy recipe that can be prepared quickly and is usually assembled just before being served so that the butterhead lettuce leaves remain fresh and crunchy.
It is also a healthy recipe, a salad containing several vitamins like A and K and is rich in nutrients. It can be eaten by vegetarians or vegans, giving up or replacing Greek yoghurt with a vegetable.
I will make this salad from one large butterhead lettuce, from which we will get about two servings. You can also use coral, little jam or romaine lettuce, which is suitable for this type of salad.
I will make a dressing from sugar, sea salt and wine vinegar that will be diluted with water, and to be personal, I will add Greek yoghurt and chopped dill.
How to Make the Sweet and Sour Butterhead Salad?
Preparing the Lettuce
First, I prepare the butterhead lettuce, which I have to wash off any traces of sand or earth. To do this, I open the leaves one by one, put them in a strainer, wash them well under running water, and then let them drain.
Because lettuce leaves will be soaked in water, they should not be dried or wiped. On the contrary, they can be left in cold water to remain fresh and crispy if consumed later.
Depending on the size of the leaves, it is advisable to break or cut them into smaller pieces to consume them more easily. I chose to cut them into wider strips.
Make the Salad Dressing
Separately I make the butterhead salad dressing which is a special one for this recipe. I will first mix a tablespoon and a half of sea salt in a mixing bowl with four tablespoons of sugar and 120 ml (0.5 cups) of wine vinegar. Dilute this dressing with 300 ml (1.25 cups) of water and mix until the salt and sugar dissolve.
At this moment, I recommend you taste the dressing. Depending on everyone’s tastes, you can add more ingredients until you reach the perfect bite.
In most recipes, this is the basic dressing. Still, I will customize it and add two more tablespoons of Greek yoghurt and a tablespoon of chopped dill, which will take the salad to another level.
Finishing the Salad
Before serving, all we have to do is put the salad pieces in this dressing, mix them lightly and be ready. It is advisable not to use metal bowls because they oxidize lettuce leaves faster. I usually use plastic bowls for preparing and glass bowls for serving.
This was my sweet and sour butterhead salad recipe that I recommend everyone try and put on the family menu.
How to Serve the Lettuce Salad?
An idea to serve this butterhead salad is to put it in a glass bowl and add another tablespoon of Greek yoghurt. It looks great, and the taste is extraordinary.
Suppose you liked the butterhead lettuce salad recipe and want other salad recipes from our menu, made according to my tastes. In that case, I recommend the following from our blog:
- Mediterranean Cabbage Salad Recipe
- Marinated Roasted Red Peppers
- Green Bean Salad With Garlic Cream
- Sun Pickles Recipe
Sweet and Sour Butterhead Salad
- 1 strainer
- 1 mixing bowl
- 1 glass bowl
- 1 piece butterhead lettuce or little gem, romaine lettuce
- 100 ml wine vinegar white
- 1.5 tbsp sea salt kosher
- 4 tbsp sugar
- 300 ml warm water
- 2 tbsp Greek Yoghurt full fat
- 1 tbsp dill chopped
- Open the leaves one by one, put them in a strainer, wash them well under running water, and then let them drain.
- After this, cut them into wider strips.
- Mix the sea salt in a mixing bowl with sugar and the wine vinegar. Dilute this dressing with warm water and mix until the salt and sugar dissolve.
- Add the Greek yoghurt and the chopped dill, which will take the salad to another level with more aromas.
- Put the salad pieces in this dressing and mix them lightly.
- Serve in a glass bowl, adding another tablespoon of Greek yoghurt on top.