Butter Lettuce Salad With Hazelnuts And Bacon Bits Recipes

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

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!!!

BUTTER LETTUCE WITH LARDONS AND POACHED EGG

Steps:

• In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. To the pan, whisk in the mustard, white wine vinegar, olive oil, salt, and black pepper, to taste. Remove the pan from the heat.
• Fill a medium saucepan 2/3 with water. Add the distilled white vinegar and bring to just barely a simmer. Cook's Note: like very active club soda.
• Crack an egg and place it into a small ramekin. Very slowly and gently place the egg into the water by placing the ramekin right next to the water and letting the egg slide out of the dish and directly into the water. The ramekin should be touching the water. Repeat with the remaining eggs. Each egg should cook for 3 1/2 minutes, exactly.
• In a large bowl, toss the greens with the tomatoes in the bacon dressing and divide the mixture among 4 salad plates. When the eggs are ready, carefully remove with a slotted utensil, and blot briefly on a paper towel to remove the excess vinegary water. Gently place an egg on top of each salad. Grind some black pepper on top of the eggs, top with lardons and serve.

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS

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.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING

Steps:

• For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
• For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

BUTTER LETTUCE AND HERB SALAD

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES AND ROQUEFORT VI

Steps:

• Sauté bacon in heavy medium skillet until brown and crisp.
• Using a slotted spoon, transfer to paper towel to drain.
• Whisk together mayonnaise and vinegar.
• Gradually whisk in oil, then cheese.
• Season with salt and pepper to taste.
• Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat.
• Divide salad among 6 plates.
• Top with remaining cherries and bacon and serve.

SIMPLE BUTTER LETTUCE SALAD

Steps:

• Tear lettuce into bite size pieces.
• Combine remaining ingredients, add to lettuce and toss.

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat oven to 375°.
• Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
• In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
• Bring to a simmer, then add the walnuts.
• Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
• In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
• Toss the walnuts in the cinnamon-sugar mixture.
• Place walnuts in a single layer on the prepared sheet pan.
• Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
• Set aside.
• Place 4 to 6 dry butter lettuce leaves on each plate.
• Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
• Drizzle about 2 tablespoons of dressing on top of each salad and serve.
• (We prefer a Raspberry Walnut Vinaigrette).
• Enjoy!

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

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

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.

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Steps:

• In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
• Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
• Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.