Butter Lettuce Salad With Gorgonzola And Pear Dressing Recipes

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BUTTER LETTUCE SALAD WITH CRISPY PROSCIUTTO, OYSTER MUSHROOM CHIPS, CABRALES AND PEARS



Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds oyster mushrooms
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1/4 pound prosciutto, thinly sliced
Red wine vinegar
2 heads butter or Boston lettuce
1 D'Anjou pear, cored and thinly sliced
1/4 pound Cabrales or other blue cheese, crumbled

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.
  • MMMMM...mushroom chips!
  • Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.
  • Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.
  • Let everyone tell you that you are a super star!!!

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

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.

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