Garlic Lettuce Salad Food

CLASSIC STEAKHOUSE WEDGE SALAD

Steps:

• Preheat the oven to 325°.
• Tear the bread into smallish chunks and put them in a mini food processor. Pulse several times until you have medium sized shreds and crumbles of bread (the more stale the bread, the better for pulsing into uneven shards).
• Transfer the bread to a baking sheet. Drizzle with olive oil and oregano and toss to coat. Spread the bread evenly onto the pan and bake for 8 minutes. Stir the bread and return to the oven for an additional 8 minutes or until the breadcrumbs are light brown and very crispy. Set aside to cool.
• Bring a small pot of water to a boil. When the water is boiling add the eggs and cook for 6 minutes. Drain the water and rinse the eggs with cold water to stop the cooking. When the eggs are cool enough to handle, remove the shells and either finely dice the egg, or sieve it through a mesh sieve by adding the egg to the sieve and pressing firmly on it with the back of a spoon until it's forced through the the tiny holes (note, this takes a little elbow grease). Scrape the egg off of the back of the sieve and transfer to a bowl.
• While the croutons are toasting and egg is cooking, chop the bacon into 1/2" pieces. Heat a medium skillet over medium high heat. When the pan is hot, add the bacon to the skillet and fry, stirring occasionally until crispy and golden. Transfer the bacon to a dish lined with paper towels to soak up the excess fat. Set aside.
• Remove any wilted or discolored leaves from the outside of the lettuce. Cut the iceberg lettuce into quarters through the core. Turn each quarter onto a flat side and trim the tough core from each piece.
• Place each wedge of lettuce onto individual plates or one large platter. Divide the blue cheese dressing over each iceberg lettuce wedge. Sprinkle each with tomatoes, grated carrot, red onions, blue cheese crumbles, bacon, egg and avocado. Add a few tablespoons of toasted croutons to each salad and serve.

BLT SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

STIR-FRIED LETTUCE WITH GARLIC

Steps:

• Heat oil in a wok or large skillet over high heat; add green onions and 1/2 of the garlic. Cook and stir until fragrant, about 1 minute. Add romaine lettuce and oyster sauce; cook and quickly stir until lettuce turns bright green, 1 to 2 minutes. Turn heat to medium.
• Mix remaining garlic and salt into lettuce mixture and stir.

GRILLED GARLIC CAESAR SALAD

Steps:

• For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
• Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
• Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
• Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.

GARLIC SALAD

Steps:

• Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
• Chill thoroughly several hours or overnight.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

STIR-FRIED GARLIC LETTUCE

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

GARLIC LETTUCE SALAD

Steps:

• make dressing and set aside.
• put all salad ingredients in a bowl and pour dressing over.
• serve and enjoy.

LEMON-GARLIC VINAIGRETTE

Steps:

• Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Steps:

• In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
• In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.