Butter Lettuce Salad With Pickled Grapes Toasted Pecans And Soft Goat Cheese Recipes

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BUTTER LETTUCE SALAD WITH PICKLED SUGAR SNAP PEAS AND HOMEMADE THOUSAND ISLAND DRESSING



Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing image

Provided by Kelsey Nixon

Categories     meal-part#meal-part,1

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped sweet pickles or gherkins
2 teaspoons finely chopped capers
Kosher salt and cracked black pepper
2 heads butter (Bibb) lettuce
1 cup Quick Pickled Sugar Snap Peas, recipe follows
Homemade Breadcrumbs, for serving, recipe follows
3/4 cup apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole mustard seeds
1 cup snap peas, trimmed
1/4 baguette, cubed (about 3 cups)
Olive oil
Kosher salt and cracked black pepper

Steps:

  • For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.
  • For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
  • You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.
  • Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.
  • Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

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 SALAD WITH PICKLED GRAPES, TOASTED PECANS AND SOFT GOAT CHEESE



Butter Lettuce Salad with Pickled Grapes, Toasted Pecans and Soft Goat Cheese image

Number Of Ingredients 9

1/2 cup pecan halves
1 cup pickled grapes
2 teaspoon Dijon mustard
1 tablespoons Juice of half a lemon
1/2 cup pickled grape brine
1/2 cup olive oil
1/2 teaspoon Freshly ground black pepper
2 heads large butter lettuce
4 ounces soft goat cheese

Steps:

  • Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.
  • Add mustard and lemon juice to measuring cup containing brine leftover from making pickled grapes (recipe above), and whisk to combine. Add olive oil, whisk again to thoroughly emulsify, and season to taste with salt and pepper.
  • Strain pickled grapes, reserving brine. Halve 1 cup grapes, return remaining brine and grapes to container, and reserve for another use. Divide lettuce among six bowls or plates, and scatter some halved grapes, pecans cheese over each portion. Whisk vinaigrette again and drizzle over salad. Grind pepper over each salad and serve.

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS



Butter Lettuce Salad With Candied Walnuts image

This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

Provided by Pianolady

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

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!

QUICK-PICKLED VEGETABLE SALAD



Quick-Pickled Vegetable Salad image

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

Steps:

  • Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
  • Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
  • When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
  • To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS



Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories     Salad     Fruit     Leafy Green     Nut     Appetizer     Vegetarian     Lunch     Apple     Tree Nut     Walnut     Pomegranate     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

  • For vinaigrette:
  • Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • For salad:
  • Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

MOM'S "THE BEST" LETTUCE/PEA SALAD



Mom's

My mom has made this as long as I can remember. It is a crunchy, very tasty salad. It is a "must have" dish at our family gatherings and holidays. It makes a large quanity, but almost never has much leftover. What there is left is fought over to take home! I tried using another brand mayo and making this salad the day of serving, but did not taste as well. For the best salad, use Hellmans real mayo and make this the nite before. If you are a salad fan, I guarantee you will be addicted to this salad. I've also eaten variations with green peppers, canned peas and eggs, but I love this combination the best. Mom never has any complaints, but then, she's the best cook I know! The prep time doesn't include the "drying" time for the lettuce/peas and the overnite time in the fridge.

Provided by peppermintkitty

Categories     Greens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 head lettuce (washed,dried very well)
1 bag frozen peas (med. size bag-rinsed & patted dry really well)
1 can water chestnut (drained well)
2 bunches green onions
2 cups cubed cheddar cheese (shredded is not as good)
1 1/2-2 cups diced celery
2 cups hellman mayonnaise (the best brand to use)

Steps:

  • prepare this salad the DAY BEFORE you want to serve it.
  • It just isn't as good made the morning of.
  • after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
  • on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
  • Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
  • dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
  • Just before serving, add the cubed cheese to the salad and mix all well.
  • Pour into nice serving bowl and enjoy!
  • note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
  • guest may add pepper and salt when salad is served.

Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7

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