BIBB LETTUCE SALAD
Provided by Thomas Keller
Categories Salad Leafy Green Herb Appetizer Tarragon Chive Shallot Parsley Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
- Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
- For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.
BEETS WITH WATERCRESS AND BIBB LETTUCE
A beet salad makes a lovely addition to any meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2-inch-thick rounds and wedges.
- Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper.
WATERCRESS, RADICCHIO, AND RADISH SALAD
Peppery watercress and pleasantly bitter radicchio stand up well to the lively country mustard vinaigrette in this simple salad. Radishes add a welcome crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.
CREAMY BIBB SALAD
Steps:
- Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.
BIBB AND RADISH SALAD WITH BACON DRESSING
Provided by Alex Guarnaschelli
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say "You always need a few leaves to feel good". It is his salads that I carried with me throughout my career as a chef and mother.
- In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.
BIBB LETTUCE, WATERCRESS, AND RADISH SALAD
Steps:
- Whisk vinegar, mustard, and tarragon in bowl to blend. Whisk in oil. Season with salt and pepper. Combine lettuce, watercress, green onions, and radishes in large bowl. Toss with enough dressing to coat and serve. TEST-KITCHEN TIP: To keep watercress fresh for up to three days, store in the refrigerator in a deep bowl with the leafy tops submerged in cold water - yes, upside down. Drain well before using.
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