Butter Leaf Salad Shallot Vinaigrette And Maldon Salt Recipes

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"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE



Provided by Valerie Bertinelli

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Dijon mustard
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large heads butter, Boston or Bibb lettuce, torn into bite-sized pieces
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon fresh chives, cut into 1/2-inch pieces

Steps:

  • Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
  • Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE



Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

Steps:

  • For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
  • For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

BUTTER LETTUCE WITH SHALLOTS VINAIGRETTE



Butter Lettuce with Shallots Vinaigrette image

Provided by Giangi Townsend

Categories     Salad

Number Of Ingredients 7

.50 teaspoon salt (1/2 teaspoon salt)
1 tablespoon red wine vinegar (1 tablespoon red wine vinegar (white wine vinegar is fine too))
.50 teaspoon mustard (1/2 teaspoon Dijon mustard)
1 shallot (1 small shallot, diced)
1 head of butter lettuce (1 head of Butter lettuce)
freshly ground pepper (freshly ground black pepper)
3 tablespoons olive oil (3 tablespoons olive oil)

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.

Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 299 mg, ServingSize 1 serving

BUTTER LETTUCE AND BLUE CHEESE SALAD WITH SHALLOT VINAIGRETTE RECIPE



Butter Lettuce And Blue Cheese Salad With Shallot Vinaigrette Recipe image

This Butter Lettuce And Blue Cheese Salad With Shallot Vinaigrette recipe is a total winner with crisp butter lettuce, ripe tomatoes, toasted breadcrumbs, lots of herbs, and crumbly sweet blue cheese. Serve it as a side salad or top it with grilled salmon or chicken for a main dish.

Provided by Aida Mollenkamp

Categories     Appetizer     Brunch     Dinner     Lunch     Salad     Side

Time 30m

Number Of Ingredients 11

1 large shallot (minced)
2 teaspoons Dijon Mustard
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Pinch granulated sugar or honey ((optional))
kosher salt and Freshly ground black pepper
2 heads butter lettuce (cleaned, separated into leaves, and dried)
1 pint grape or cherry tomatoes (halved)
2 ounces crumbled blue cheese
1/3 cup Panko breadcrumbs ((gluten free to make the dish gluten free))
1/4 cup snipped fresh chives

Steps:

  • Make The Shallot Vinaigrette: Start making the shallot vinaigrette by combining the shallots and red wine vinegar in a nonreactive (glass or stainless steel) bowl. Set it aside for about 5 to 10 minutes until the shallots start to turn a little brighter pink (this helps mellow any harshness and bring out their best flavor)! Once the shallots are ready, whisk in the mustard and add a generous pinch of salt and freshly ground black pepper. While constantly whisking, slowly pour the oil into the bowl in a thin stream until well incorporated. Taste the dressing by dipping a leaf of butter lettuce in it, adding some sugar and more salt or pepper as desired.
  • Assemble The Salad: Arrange the butter lettuce leaves on a platter, then scatter the remaining ingredients -- the halved tomatoes, crumbled blue cheese, chives, and breadcrumbs on top. Garnish with a pinch of good sea salt, drizzle with a few generous spoonfuls of the shallot vinaigrette and serve immediately, passing the additional vinaigrette on the side.

BUTTER LEAF SALAD, SHALLOT VINAIGRETTE AND MALDON SALT



BUTTER LEAF SALAD, SHALLOT VINAIGRETTE AND MALDON SALT image

Categories     Salad     Leafy Green

Yield 4 servings

Number Of Ingredients 9

Shallot Vinaigrette:
1 small shallot bulb, halved and thinly sliced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 two-finger pinch Maldon flake salt
3 grinds black pepper
2 small heads butter leaf, broken into leaves, washed and dried
Maldon flake salt for the table

Steps:

  • To make the vinaigrette, combine the sliced shallot and vinegar in a small cup. Set aside for at least 15 minutes or up to several hours. The longer the shallots soak in the vinegar, the more their natural sugars will dissolve in the liquid and the sweeter the vinaigrette will be. When you are ready to dress the salad, mix the mustard into the vinegar and add the oil a little at a time, whisking until the vinaigrette is smooth and lightly thickened. Season with the salt and pepper. As soon as the dressing is ready, put the lettuce leaves in a salad bowl. Add the dressing and toss to coat with wooden salad utensils or your hands. You are less likely to bruise the lettuce if you toss it with your hands. Serve on individual salad plates and season each salad with an additional pinch of salt or allow each person to salt their own.

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