BUTTER LETTUCE WITH LARDONS AND POACHED EGG
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
BUTTER LETTUCE WITH CREAMY CITRUS DRESSING AND GARLIC TOAST
Make and share this Butter Lettuce With Creamy Citrus Dressing and Garlic Toast recipe from Food.com.
Provided by threeovens
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the lettuce into quarters, making sure the leaves stay attached at the bottom and form a wedge; wash lettuce well and spin dry.
- Return lettuce to refrigerator to chill, at least 20 minutes.
- Whisk together mayonnaise, sour cream or yogurt, white wine vinegar, and lemon zest; season with salt and pepper, cover, and refrigerate until ready to serve.
- Cut the crusts off the bread.
- Heat a large skillet over medium heat, add butter, oil, garlic, and cook about 1 minute; add bread slices and cook 1 to 2 minutes on each side until golden brown.
- Blot toast on paper towels and cover to keep warm.
- Place lettuce wedges in a bowl and toss with dressing.
- To serve, place a warm garlic toast on a serving plate, top with a lettuce wedge; garnish with chopped chives and Parmesan cheese.
Nutrition Facts : Calories 205.5, Fat 15.3, SaturatedFat 5.3, Cholesterol 17.5, Sodium 201.2, Carbohydrate 15.1, Fiber 1.1, Sugar 1.7, Protein 2.8
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