Bibb Lettuce Salad Recipes

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TOMATO AND BIBB LETTUCE SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9



Tomato and Bibb Lettuce Salad image

Steps:

  • Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
  • Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

1/3 cup mayonnaise
2 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley
1 head bibb lettuce, separated into leaves
2 ripe beefsteak tomatoes, cut into wedges
1/2 small red onion, cut into rings
2 tablespoons pitted Kalamata olives, halved

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8



Bibb Lettuce with Shaken Vinaigrette image

Steps:

  • Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
  • Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

1 shallot, peeled and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 heads Bibb lettuce
1/4 cup toasted pine nuts
4 ounces crumbled blue cheese

BIBB LETTUCE SALAD WITH HORSERADISH DRESSING

The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9



Bibb Lettuce Salad with Horseradish Dressing image

Steps:

  • Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.
  • Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter,sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

2 large eggs
2 tablespoons prepared horseradish
2 tablespoons champagne vinegar or white-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 large heads Bibb lettuce, torn into 1 1/2-inch pieces

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