Bibb And Tarragon Salad Food

CREAMY BIBB SALAD

Steps:

• Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

BIBB AND TARRAGON SALAD

Steps:

• Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
• Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.

BIBB LETTUCE SALAD

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

BIBB AND RADISH SALAD WITH BACON DRESSING

Steps:

• This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say "You always need a few leaves to feel good". It is his salads that I carried with me throughout my career as a chef and mother.
• In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.

BIBB SALAD WITH RADISHES AND ASPARAGUS

Steps:

• In a medium bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper. Add lettuce, radishes, and asparagus. Toss to combine. Serve immediately.

ONION-BIBB SALAD

Steps:

• Place chilled, dried greens, onion, and cucumber in a salad bowl. Zigzag a stream of salad oil over, then a mixture of the vinegar and Worcestershire. Sprinkle with salt and sugar. Grind pepper over generously.
• Toss gently and serve.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Plaace the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using), salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the dressing until ready to serve.
• Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to plates. Pour on the dressing and serve. Enjoy!