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Butter Lettuce and Herb Salad
- 1 large fennel bulb, halved, cored, and very thinly sliced
- 3 heads butter or Boston lettuce, torn into pieces
- 1/4 cup fresh tarragon leaves, torn into pieces
- 4 scallions, white and green parts, chopped
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra-virgin olive oil
Directions:View on Real Simple
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