Butter Lettuce Salad With Mustard Vinaigrette Food

BUTTER LETTUCE SALAD

Steps:

• First, prepare vinaigrette. Add olive oil, lemon juice, vinegar, maple syrup, mustard, garlic, salt, and pepper to a mason jar. Cover and shake. Set aside.
• Prepare fried shallots. Line a plate with a paper towel. Set aside.
• Heat a large skillet over medium/low heat. Add ¼ cup olive oil. When olive oil is fragrant add the shallots. Cook the shallots for 15-20 minutes stirring occasionally until the shallots turn a golden brown color.
• Meanwhile, prepare the candied almonds. Heat a separate small skillet over medium/low heat. Add almonds and maple syrup to the skillet and toss so all the almonds are covered with maple syrup. Let the almonds cook for 10-12 minutes or until they start to brown. Remove from heat and transfer them in a separate plate (they will harden as they cool). Set aside.
• Use a slotted spoon to remove the browned shallots from the pan and place the shallot on top of the paper towel-lined plate. Set aside.
• Assemble the salad. Place the butter lettuce in a large salad bowl. Spread the fennel, sliced apple, bell pepper, and almonds over the lettuce. Drizzle the vinaigrette over the ingredients and toss. Lastly, sprinkle the salad with fried shallots and parmesan cheese.

"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.

BUTTER LETTUCE SALAD WITH RASPBERRY-WALNUT VINAIGRETTE

Steps:

• In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
• In a big bowl, combine the lettuce, walnuts, and onion.
• Add the dressing and toss gently to combine.
• Divide among salad plates and garnish with fresh raspberries.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Steps:

• Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
• Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Steps:

• Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

BUTTER LETTUCE AND HERB SALAD

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.