BOSTON LETTUCE AND ENDIVE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
- In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
- Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams
BOSTON LETTUCE SALAD
Provided by Dave Lieberman
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
- Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.
BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
- Whisk together all the dressing ingredients.
- Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.
BOSTON LETTUCE SALAD
Steps:
- Cook the bacon in a medium sauté pan over medium heat, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
- Bring 1 quart cold water and the vinegar to a simmer in a deep sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide each egg into the simmering water. Simmer until the whites are firm but the yolks are still runny, about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste.
- Put a large dollop of the buttermilk-blue cheese dressing in the center of each of 4 large dinner plates.
- Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper. Arrange the leaves on top of the buttermilk-blue cheese dressing.
- Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette. Garnish with the blue cheese and chives.
- Buttermilk-Blue Cheese Dressing
- Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined. With the motor running, slowly add the blue cheese and blend until smooth. Season with salt and pepper. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
- White wine vinaigrette
- Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
BOSTON LETTUCE AND WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
- Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
- Add the greens and toss well with the dressing.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
BOSTON LETTUCE WITH SHAVED PARMESAN
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.
Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g
WILTED ENDIVE SALAD
The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CURLY ENDIVE SALAD WITH WARM BACON DRESSING
Provided by Carl Hittinger
Categories Salad Side Bacon Endive Bon Appétit Pennsylvania
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.
- Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)
- Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
BOSTON LETTUCE WITH ROASTED RED ONIONS
Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.
Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ENDIVE AND RADISH SALAD
Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.
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