This dressing recipe from my cookbook Seasonal Recipes from the Garden is a good one to pair fresh spring lettuce, especially the Bibb types like Buttercrunch. There is just enough bite to complement the mild flavor of the lettuce without overpowering it.


  • 2 eggs, room temperature
  • 1/2 cup sherry vinegar
  • 1 teaspoon sugar
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper, cracked
  • 1 1/2 teaspoons dijon mustard
  • 1/2 cup walnut oil
  • 1 1/2 cups vegetable oil


  1. Start by bringing a small pot of water to a boil. Add the eggs and cook for one minute. Then, drain them immediately and crack the eggs into a food processor or blender.
  2. Add all the ingredients for the dressing to the food processor or blender, except the oils, and process until smooth.
  3. With the motor still running, add both oils to the mixture in a slow steady stream, processing until all of the oil is emulsified and the consistency is similar to mayonnaise. Give it a little taste to see if you need to add anymore salt or pepper.
  4. Now just drizzle about 1/4 to a 1/2 a cup of dressing over your prepared lettuce, garnish with chive blossoms and serve immediately.