Bibb Lettuce With Shaken Vinaigrette Recipes

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CREAMY BIBB SALAD



Creamy Bibb Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Number Of Ingredients 0

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 LETTUCE WITH SHERRY VINAIGRETTE



Bibb Lettuce with Sherry Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 4

Sherry Vinaigrette
6 large radishes with tops (about 1/2 pound), tops trimmed, leaving 1 inch stem, and radishes halved lengthwise
1 pound Bibb lettuce (about 8 small heads), washed well and spun dry (about 8 cups)
1/2 cup sliced red onion (about 1 small)

Steps:

  • With a small melon-ball cutter scoop white flesh from center of each radish half, discarding flesh and leaving a 1/4-inch-thick shell. Fill radish shells with vinaigrette. In a large bowl toss together lettuce and onion.
  • Serve salad with radish shells.

BIBB LETTUCE SALAD



Bibb Lettuce Salad image

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

4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

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.

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