Chiffonade Of Romaine And Bibb Lettuces Recipes

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Bibb Lettuce with Shaken Vinaigrette image

Provided by Tyler Florence

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 shallot, peeled and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 heads Bibb lettuce
1/4 cup toasted pine nuts
4 ounces crumbled blue cheese

Steps:

Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

STACKED BIBB LETTUCES WITH LEMON CREAM

Stacked Bibb Lettuces with Lemon Cream image

Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
3 tablespoons heavy cream
2 small heads Bibb or other butter lettuce (each 5 1/2 ounces), cores removed, leaves washed and well dried

Steps:

Whisk together lemon zest and juice, 2 teaspoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly.
Place half of leaves from one head in a large, shallow bowl. Toss with 2 to 3 tablespoons dressing; season with salt and pepper. Arrange on a plate, starting with largest leaves and ending with smallest. Repeat with remaining lettuce leaves and 2 to 3 more tablespoons dressing. Serve with remaining dressing alongside.

THREE-LETTUCE CHIFFONADE

Three-Lettuce Chiffonade image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head radicchio, about 1/4 pound, core removed
2 heads bibb lettuce, about 1/4 pound each
1/2 head iceberg lettuce, about 1/4 pound, core removed
1 medium-size red onion, sliced into thin rings
1/4 cup olive oil
3 1/2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste

Steps:

Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 3 grams

CHIFFONADE OF ROMAINE AND BIBB LETTUCES

Chiffonade of Romaine and Bibb Lettuces image

Time 20m

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
3/8 teaspoon salt (preferably fine sea salt)
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hearts of romaine, trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips (8 cups)
3/4 lb Bibb lettuce (3 medium heads), trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips

Steps:

Whisk together lemon juice, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
Toss lettuces with just enough dressing to coat.

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