Butter-Lettuce Salad with Egg and Potatoes

Butter Lettuce Salad

From Martha Stewart; photo by Alpha Smoot; adjustments made for Intervale Food Hub members


1 pound baby potatoes

Salt and pepper

8 ounces sugar snap peas, trimmed and halved

1 pound asparagus, trimmed and cut into two-inch pieces

1 stick unsalted butter

2 tablespoons fresh lemon juice

1/4 tsp. sugar

1 to 2 heads butter lettuce or leaf lettuce, trimmed and torn into two-inch pieces

4 large eggs, fried (optional)

1/4 cup chopped fresh chives


  1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

  2. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.