Butter Lettuce Salad With Tomato Vinaigrette Food

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

Steps:

For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE

Provided by Valerie Bertinelli

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Dijon mustard
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large heads butter, Boston or Bibb lettuce, torn into bite-sized pieces
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon fresh chives, cut into 1/2-inch pieces

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.

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE

5 Ingredient Butter Lettuce Salad With a Pesto Vinaigrette image

Sometimes we all need short cuts. This is such a simple 2 minute salad, but a nice change from the "romaine or iceberg lettuce salad with Italian or Bleu Cheese dressings." It compliments anything and it equally as good for company as everyday.

Provided by SarasotaCook

Categories < 15 Mins

Time 10m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads butter lettuce (can also go by Bibb or Boston, I like to get the organic or fresh packed vs the pre-bagged lettuce i)
pecorino romano cheese, grated (as a garnish)
4 tablespoons olive oil
4 tablespoons store bought pesto sauce
2 tablespoons fresh lemon juice
fresh ground pepper

Steps:

Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
ENJOY!

Nutrition Facts : Calories 131.8, Fat 13.7, SaturatedFat 1.9, Sodium 4.4, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 1.1

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