Boston Lettuce With Chives And Butter Dressing Food

"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
• Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

BOSTON LETTUCE WITH VINAIGRETTE

Steps:

• Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
• Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
• Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
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BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Steps:

• Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
• To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS

Steps:

• Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
• Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

BOSTON LETTUCE WITH CHIVES AND BUTTER DRESSING

Steps:

• Sprinkle chives over lettuce in a large bowl.
• Heat butter and garlic in a small heavy saucepan over moderate heat, stirring occasionally, until garlic is golden and butter has a slightly nutty aroma (there will be golden-brown bits of milk solids on bottom of pan), about 5 minutes. Remove from heat and add lemon juice and salt and pepper to taste.
• Toss salad with dressing and serve immediately.