Butter Lettuce With Croutons And Balsamic Vinaigrette Food

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING

Steps:

• For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
• For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

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 WITH CROUTONS AND BALSAMIC VINAIGRETTE

Steps:

• Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
• Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
• Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
• In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
• Tear lettuce into bite-size pieces and place in a wide serving bowl.
• Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.