Boston Lettuce With Vinaigrette Recipes

BOSTON LETTUCE WITH SHAVED PARMESAN

Boston Lettuce with Shaved Parmesan image

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Ingredients

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
1 cup shaved (2 ounces) Parmesan cheese

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

BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton image

Provided by Paul Grimes

Categories Salad Side No-Cook Low Carb Vegetarian Quick & Easy Blue Cheese Walnut Red Wine Fall Winter Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 large heads Boston lettuce
3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
1 tablespoon finely chopped shallot
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Steps:

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

BOSTON LETTUCE WITH RADISHES AND LEMON DRESSING

Boston Lettuce with Radishes and Lemon Dressing image

Can be prepared in 45 minutes or less.

Yield Makes 10 to 12 Servings

Number Of Ingredients 7

Ingredients

10 radishes
2 heads Boston lettuce
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
2 teaspoons sugar
freshly ground black pepper to taste
1/2 cup olive oil

Steps:

Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes.
In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well.

BOSTON LETTUCE AND CUCUMBER SALAD

Boston Lettuce and Cucumber Salad image

This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1 teaspoon grainy mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Boston lettuce torn, into bite-size pieces
1/2 English cucumber, halved lengthwise and thinly sliced

Steps:

In a large bowl, whisk together mustard and vinegar; whisk in oil until blended. Season dressing with salt and pepper.
Add lettuce and cucumber to bowl; toss to coat with dressing. Serve salad immediately.

Nutrition Facts : Calories 47 g, Fat 4 g, Fiber 1 g, Protein 1 g

BALSAMIC VINAIGRETTE

Balsamic Vinaigrette image

Served over Boston Lettuce or Romaine, this is a great alternative to another night of Hidden Valley Ranch. It's a great balance of acid, oil and sweetness. And its simple too boot.

Provided by James Wilson

Categories Low Protein

Time 10m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

2 tablespoons light olive oil
3 tablespoons chicken broth
1 clove garlic, peeled and crushed
2 teaspoons tarragon
2 teaspoons sweet basil
1 teaspoon Dijon mustard
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon lemon juice
1 teaspoon sugar
salt and pepper

Steps:

Combine ingredients.
Refrigerate overnight.
Of course this is better with all fresh ingredients, but I've made it plenty of times with dried herbs, chicken bullion broth, and packaged lemon juice and it still tastes good.
I prefer to serve this over Boston lettuce, with some other greens.
Discard after 3 days, unless you enjoy botulism.

Nutrition Facts : Calories 586.1, Fat 55.5, SaturatedFat 7.8, Sodium 395.2, Carbohydrate 19.8, Fiber 1.1, Sugar 12.9, Protein 4.5

SPINACH AND BOSTON LETTUCE WITH GRAPEFRUIT AND MAPLE-WALNUT VINA

Spinach and Boston Lettuce With Grapefruit and Maple-Walnut Vina image

Make and share this Spinach and Boston Lettuce With Grapefruit and Maple-Walnut Vina recipe from Food.com.

Provided by Chef mariajane

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup white wine vinegar
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup peanut oil or 1/2 cup vegetable oil
1 tablespoon walnut oil (optional)
1/4 cup walnuts, finely chopped
1 1/2 cups fresh spinach, washed, dried, and torn into small pieces
2 heads boston lettuce, washed, dried, and torn into small pieces
1 1/2 cups grapefruit sections

Steps:

FOR THE VINAIGRETTE:.
In a bowl, mix the vinegar, maple syrup, and salt. Gradually whisk in the peant or vegetable oil and the walnut oil, if using. The dressing can also be made in a blender up to this point. Stir in the chopped walnuts.
FOR THE GREENS:.
In a salad bowl, combine the spinach, lettuce and grapefruit.
TO ASSEMBLE:.
Pour the vinaigrette over the salad and toss. Serve immediately.

Nutrition Facts : Calories 179.4, Fat 16.1, SaturatedFat 2.5, Sodium 298.6, Carbohydrate 9.2, Fiber 1, Sugar 7.5, Protein 1.5

BOSTON LETTUCE WITH ROASTED RED ONIONS

Boston Lettuce with Roasted Red Onions image

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

Ingredients

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

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

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