Butter Lettuce Persimmon Feta And Hazelnut Salad Recipes

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BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS



Butter Lettuce Salad with Hazelnuts and Bacon Bits image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 2 servings for lunch or 4 servings as a side

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled

Steps:

  • Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
  • Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS



Warm Butter Lettuce Salad With Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 cup dry white wine
1 shallot, thinly sliced
1 bay leaf
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into pieces
2 heads butter or Bibb lettuce, leaves separated
1/4 cup hazelnuts, toasted and chopped
2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

Steps:

  • Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
  • Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

PEAR, PERSIMMON AND HAZELNUT SALAD



Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories     easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

  • Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
  • Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD



Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Feta     Fall     Persimmon     Hazelnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

  • Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

BUTTER LETTUCE, HAZELNUT, AND GORGONZOLA SALAD WITH LEMON CREME FRAICHE DRESSING



Butter Lettuce, Hazelnut, and Gorgonzola Salad with Lemon Creme Fraiche Dressing image

Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8

1/2 cup creme fraiche
5 teaspoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 large head Boston lettuce
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup crumbled Gorgonzola cheese

Steps:

  • In a small bowl, whisk together creme fraiche, lemon juice, lemon zest, salt and pepper.
  • Place lettuce leaves in a large bowl and add creme fraiche mixture; toss to coat. Divide leaves evenly between two plates, stacking on top of one another. Top with hazelnuts and cheese; serve.

PEAR, FETA, AND LETTUCE SALAD



Pear, Feta, and Lettuce Salad image

The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.

Provided by Steph

Categories     Salad     Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

½ head iceberg lettuce, torn into bite-sized pieces
½ cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
½ cup balsamic vinaigrette salad dressing

Steps:

  • Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS



Salad of Fall Greens with Persimmons and Hazelnuts image

Categories     Salad     Fall     Persimmon     Tangerine     Hazelnut     Watercress     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 12

3/4 cup fresh tangerine juice
1 tablespoon grated tangerine peel
3/4 cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

Steps:

  • Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
  • Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.

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