Lettuce Salad Supreme Food
CAESAR SALAD SUPREME
A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.
Provided by Karen Weir
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 16.3 g, Cholesterol 17.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 549.1 mg, Sugar 2.2 g
SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.
Nutrition Facts :
LETTUCE SALAD SUPREME
This lettuce salad recipe my aunt gave me It is a winner it can be used for many occasions The reason for soaking the onions in ice water is the onions become sweeter. This salad can be served with any type of meat, fish or poultry.
Provided by JeanineD 2
Categories African
Time 20m
Yield 1 large serving platter, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel onions, slice onions into thin rings.
- Soak the onions in ice-cold water for 5 minutes, and then drain the water off.
- Mix lemon juice and olive oil together.
- Put onions into a container pour lemon juice and olive oil mixture over the onions and marinade for 10 minutes.
- Wash and spin the lettuce dry in a salad spinner.
- Shred the lettuce, lay shredded lettuce on a serving platter, and set aside.
- Cut the watermellon into 2 ½ inch slices remove the skin and pips,
- Cut the watermelon into bite size pieces.
- Remove the onion rings from the marinade, arrange the onion rings on top of the shredded lettuce, and then arrange the watermelon on top of the onion rings.
- Pour the marinade over the prepared salad and serve.
Nutrition Facts : Calories 294.9, Fat 22.1, SaturatedFat 3.1, Sodium 23.7, Carbohydrate 25.4, Fiber 4, Sugar 15.1, Protein 3.3
CAESAR SALAD SUPREME
My family thinks this is the best Caesar Salad they have ever eaten. I've served it many times at various functions and have been asked for the recipe more times than I can say.
Provided by Garnet
Categories Weeknight
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce by washing and drying thoroughly.
- Tear lettuce into bite size pieces, place in a plastic bag and refrigerate for several hours.
- Mix olive oil, garlic powder, salt, pepper, dry mustard, Worcestershire sauce and anchovies in a jar, shake vigorously and refrigerate.
- Shake often while refrigerating.
- Just before serving, put the lettuce and croutons in a large bowl, shake the dressing and pour over the lettuce, sprinkle with parmesan cheese and toss until all leaves are coated.
- Make a well in the center of the lettuce.
- Place the egg yolks in the well and top with the lemon juice.
- Toss, toss, toss and toss some more.
- Add more parmesan if desired (I like lots).
- One secret to a good Caesar Salad is in the tossing.
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- Classic Caesar Salad. A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).
- Little Gem Salad with Lemon Cream and Hazelnuts. Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.”
- Black Tie Crudite with Whipped Ricotta. Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.
- Seared Steak Lettuce Cups. We like using tender butter lettuce for these edible cups. View Recipe.
- Iceberg Wedges with Grilled Bacon and Croutons. Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.
- Steakhouse Salad with Red Chile Dressing and Peanuts. The steak can be marinated a day in advance—in fact, it gets better. Dress the salad at the last minute, so the lettuce doesn't wilt.
- Green Goddess Cobb Salad. To make addictively crispy chicken skin, turn it often in the skillet, until it looks like bacon. View Recipe.
- Grilled Little Gem Salad with Pita Croutons. Yes—you can grill lettuce. And it’s worth it. View Recipe.
- Grilled Vegetable Salad with Raw Green Mole. This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds.
- Pickled Vegetable Salad with Nori Vinaigrette. It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.
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