Creamy Bibb Salad Recipes

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.

Steps:

• Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
• Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
• Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
• Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

Steps:

• Whisk together lemon zest and juice, 2 teaspoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly.
• Place half of leaves from one head in a large, shallow bowl. Toss with 2 to 3 tablespoons dressing; season with salt and pepper. Arrange on a plate, starting with largest leaves and ending with smallest. Repeat with remaining lettuce leaves and 2 to 3 more tablespoons dressing. Serve with remaining dressing alongside.

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.

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Steps:

• Make the dressing:
• Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
• Make the salad:
• Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
• Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
• Do Ahead
• The dressing can be chilled for up to 2 days.