Bettor Butter Lettuce Salad With Lemon Shallot Vinaigrette Recipes

BUTTER LETTUCE WITH SHALLOTS VINAIGRETTE

Steps:

• In a large bowl add the salt and vinegar. Mix well with a fork until the salt is dissolved. Add the mustard, pepper, shallots and blend well.Add the olive oil, slowly and steady and whisk until smooth.
• Wash the butter lettuce. Torn into pieces and add it to the vinaigrette and gently fold the lettuce until all the leaves are covered.

BUTTER LETTUCE SALAD RECIPE

Steps:

• Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
• To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
• While it is cooking, fill a bowl with cold water and add some ice in it.
• Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
• To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
• Drain both vegetables and set them aside.
• To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
• Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Toast the pistachio nuts and set aside to cool.
• Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
• In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
• Serve the remaining salad dressing on the side.

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.

ARTICHOKE AND BUTTER LETTUCE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a small bowl, whisk the lemon juice, shallot, and mustard and then gradually whisk in the olive oil to create an emulsion. Add the tarragon; season to taste with salt and pepper. Refrigerate until serving time.
• Bring a medium pot of salted water to a boil over high heat. Add the lemon juice and the prepared artichoke bottoms. To keep the artichokes from bobbling to the top, weight them with a pot lid that's smaller than the boiling pot. Keep the pot uncovered and adjust the heat to maintain a gentle simmer. Cook until the artichokes are tender when pierced with a knife, about 20 minutes. Drain upside down on paper towels until cool.
• Tear the lettuce into bite size pieces. Halve each artichoke bottom and cut each half into 5 or 6 wedges. Put the artichoke wedges in a salad bowl and add 2 TBs of the vinaigrette; toss to coat. Add the lettuce and the remaining dressing and toss gently. Arrange the salad on six plates and garnish with the egg wedges. Serve immediately.