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 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 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
CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
- Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
- Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.
SIMPLE BUTTER LETTUCE SALAD
Make and share this Simple Butter Lettuce Salad recipe from Food.com.
Provided by GinnyP
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tear lettuce into bite size pieces.
- Combine remaining ingredients, add to lettuce and toss.
Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8
BIBB, RADISH, AND PINE NUT SALAD
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. On a rimmed baking sheet, toast the pine nuts, tossing once, until golden, 6 to 7 minutes; let cool.
- In a large bowl, whisk together the buttermilk, mayonnaise, herbs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the lettuce, radishes, and pine nuts and toss to coat.
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
CHOPPED SALAD WITH FETA AND PINE NUTS
Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!
Provided by rochsann
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
- Season to taste with salt and pepper.
- Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 317, Fat 29.5, SaturatedFat 5.5, Cholesterol 16.7, Sodium 241.5, Carbohydrate 9.6, Fiber 3.2, Sugar 4, Protein 6.6
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