BIBB LETTUCE AND CELERY-LEAF SALAD
Categories Salad Leafy Green No-Cook Picnic Vegetarian Quick & Easy Lunch Vinegar Spring Vegan Shallot Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, shallot, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss lettuce and celery leaves with just enough vinaigrette to coat in a large bowl.
TOMATO AND BIBB LETTUCE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
- Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.
BIBB LETTUCE WITH SHAKEN VINAIGRETTE
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
- Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.
BIBB SALAD WITH CELERY AND PARSLEY
Using not only celery stalks but leaves, too, makes this crisp salad refreshing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add lettuce, celery slices and leaves, and parsley; toss to combine.
BIBB LETTUCE SALAD
Provided by Thomas Keller
Categories Salad Leafy Green Herb Appetizer Tarragon Chive Shallot Parsley Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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-CITRUS SALAD WITH SESAME CRUNCH
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
- Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
- Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
- Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
- Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.
BIBB LETTUCE SALAD WITH RADISHES AND PINE NUTS
This is dressed with a creamy herb dressing reminiscent of light buttermilk ranch. From "Real Simple" magazine. You will have leftover dressing for another use.
Provided by threeovens
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
- In a serving bowl, toss together lettuce, radishes, and pine nuts.
- Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
- Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).
Nutrition Facts : Calories 138.5, Fat 11.1, SaturatedFat 1.3, Cholesterol 5, Sodium 361.6, Carbohydrate 8.2, Fiber 1.4, Sugar 3.6, Protein 3.5
BIBB LETTUCE SALAD WITH BLUEBERRY VINAIGRETTE
Make and share this Bibb Lettuce Salad With Blueberry Vinaigrette recipe from Food.com.
Provided by carolinafan
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine lettuce, onion, blueberries, and walnuts.
- Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
- Serve remaining vinaigrette on the side.
- To prepare Blueberry Vinaigrette:.
- In the work bowl of a food processor, combine all ingredients.
- Pulse until smooth.
- Refrigerate until serving time.
Nutrition Facts : Calories 731.9, Fat 69.1, SaturatedFat 7.8, Sodium 297.8, Carbohydrate 28.2, Fiber 6, Sugar 17.4, Protein 9.4
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- In a small bowl, combine the lemon juice and shallot and allow them to sit for 10 minutes. Whisk in the olive oil, salt and pepper. Adjust the lemon juice, salt and pepper to taste. Set aside 1/4 cup of each of the dill, chervil, tarragon and parsley leaves. Finely chop the remaining herbs and toss them with the chives and celery leaves.
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