Creamy Bibb Salad Recipe 465

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CREAMY BIBB SALAD RECIPE - (4.6/5)



Creamy Bibb Salad Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 10

1/4 cup of lite buttermilk
1/4 cup of regular or light mayonnaise
1 tsp lemon zest
! tbsp lemon juice
2 cloves garlic, minced
1 tsp kosher salt
table grind black pepper to taste
1/4 cup chives, sliced thin
1 head Bibb lettuce, chopped ( the dressing is enough for 2 heads of Bibb lettuce)
4 radishes, clean and sliced thin

Steps:

  • 1. Whisk together buttermilk, mayonnaise, lemon zest, lemon juice, chives garlic in a bowl. Season with salt and pepper 2. Toss together the lettuce, radishes and half the dressing for one head of Bibb lettuce or all the dressing for two heads 3. serve immediately Note: dressing can be made ahead in the day- refrigerate until ready to serve and refrigerate remaining dressing

BIBB COBB SALAD



Bibb Cobb Salad image

This Cobb salad has all of the traditional fixings; chicken, bacon, tomatoes, avocado and blue cheese. Hard-boiled egg is cleverly used to make a quick creamy dressing in the blender.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

3 large eggs
5 slices bacon
Four 1/4-inch-thick chicken cutlets (about 1 pound)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 heads Bibb lettuce, leaves separated and large leaves torn
1 avocado, sliced
2 cups grape tomatoes, halved
4 ounces blue cheese, crumbled

Steps:

  • Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
  • Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
  • Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
  • Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

CREAMY BIBB SALAD



Creamy Bibb Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Number Of Ingredients 0

Steps:

  • Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

BIBB LETTUCE AND CELERY-LEAF SALAD



Bibb Lettuce and Celery-Leaf Salad image

Categories     Salad     Leafy Green     No-Cook     Picnic     Vegetarian     Quick & Easy     Lunch     Vinegar     Spring     Vegan     Shallot     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons hazelnut oil
2 lb Bibb lettuce (10 small heads), leaves separated
2 cups celery leaves (from 2 bunches celery; both top leaves and inner leaves from tender pale ribs)

Steps:

  • Whisk together vinegar, shallot, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss lettuce and celery leaves with just enough vinaigrette to coat in a large bowl.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING



Bibb Salad With Basil Green Goddess Dressing image

Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup good quality mayonnaise (Hellman's is good)
1 cup chopped scallion, white and green parts (6-7 scallions)
1 cup chopped fresh basil leaf
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons minced garlic (2 cloves)
2 teaspoons anchovy paste (optional-I don't use)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup light sour cream
3 heads bibb lettuce
2 -3 tomatoes

Steps:

  • Plaace the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using), salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the dressing until ready to serve.
  • Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to plates. Pour on the dressing and serve. Enjoy!

BIBB AND TARRAGON SALAD



Bibb and Tarragon Salad image

Categories     Salad     Quick & Easy     Tarragon     Lettuce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons cider vinegar
1 tablespoon finely chopped shallot
1/2 teaspoon coarse-grain mustard
3/8 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
3/4 lb Bibb lettuce (3 medium heads), larger leaves torn into bite-size pieces
1/4 cup loosely packed small fresh tarragon leaves

Steps:

  • Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
  • Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.

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