Bibb Radish And Pine Nut Salad Food
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 AND RADISH SALAD WITH BACON DRESSING
Provided by Alex Guarnaschelli
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
RED LEAF, RADISH, AND PINE NUT SALAD
Provided by Andrea Albin
Categories Salad Side Vegetarian Quick & Easy Dinner Lunch Pine Nut Radish Healthy Vegan Lettuce Orange Juice Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
- Add lettuce and radishes and toss. Serve topped with pine nuts.
RED-LEAF LETTUCE, RADISH, AND PINE NUT SALAD
Categories Salad Leafy Green Vegetarian Quick & Easy Low/No Sugar Pine Nut Radish Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.
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, 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 SALAD WITH RASPBERRY MAPLE DRESSING
Make and share this Bibb Salad With Raspberry Maple Dressing recipe from Food.com.
Provided by KittyKitty
Categories Greens
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a jar. Cover tightly, and shake vigorously. Arrange lettuce and onion rings on individual salad plates. Sprinkle each salad with blue cheese and pine nuts, drizzle with dressing.
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