LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
Enliven your salad with these cheese crisps.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
- Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.
ITALIAN SALAD WITH PARMESAN CRISPS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the Parmesan crisps: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place 6 tablespoon-size mounds of cheese on the parchment a few inches from one another; they will spread as they begin to melt. Bake until the cheese has completely melted, about 5 minutes. Carefully transfer the crisps to a baking rack to cool completely before assembling the salad.
- For the green olive dressing: Combine the olive oil, olives, lemon zest and juice, mustard, salt and pepper in a mason jar, twist the lid on tight and shake until emulsified.
- For the salad: On a large platter, layer the radicchio leaves with the arugula. Tuck in the citrus pieces. Give the dressing one more good shake and drizzle it over the salad. Garnish with the Parmesan crisps and serve.
RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS
Provided by Melissa Clark
Categories Salad Cheese Fish Side Quick & Easy Summer Grill/Barbecue Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
- 6 3/4-inch-thick slices country bread
- Grill bread 1 minute, turn over, then sprinkle with:
- 3 tablespoons freshly grated Parmesan cheese
- Cover and grill until cheese melts, about 1 minute longer.
- In large bowl, toss:
- 12 ounces red leaf lettuce
- Dressing
- Salt and pepper
- Divide salad and croutons among plates. Before serving, top salad with:
- 1 1/2 ounces shaved Parmesan cheese
WILTED LEAF LETTUCE SALAD
When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.
Nutrition Facts :
LEAF LETTUCE SALAD
Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...
Provided by Tom Collins
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
- Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
- Remove the individual leaves from the main plant -- Do not cut, pull them apart --
- Rinse each leaf under cold water and shake excess water off the leaves --
- Remove the tender portion of the leaf from the stalk and discard the stalk --
- 'Tear' leaves into whatever size you think will fit into your mouth --
- This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
- Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
- This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8
SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.
Nutrition Facts :
BOSTON LETTUCE WITH SHAVED PARMESAN
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.
Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g
ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
- Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
- In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.
RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES
Golden beets are milder and sweeter in flavor than red, and when combined with grapes and a tangy dressing, they will share equally with the red leaf lettuce in this salad. This is refreshing, flavorful, a little healthy, but still slightly indulgent.
Provided by lutzflcat
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
- Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
- Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
- Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
- Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 21.3 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 177.4 mg, Sugar 7.9 g
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
LEAFY SALAD WITH CRISP APPLE SLICES AND PARMESAN CHEESE CURLS
curly lettuce leaves to catch the dressing, crispy, crunchy apple slices, rich, salty parmesan cheese. This is a salad that ROCKS!
Provided by evelynathens
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Have previously washed your lettuces and spun dry, or put in a large, clean pillow case and swung over your head for a few seconds (this really works! The centrifugal force gets the water off the leaves and the pillow case absorbs it- don't let anyone see you doing this- they'll think you're insane).
- Whisk together the dressing ingredients in a small bowl.
- Combine the lettuces in a large bowl and toss well.
- Add the apples and nuts and drizzle with the dressing.
- Toss again.
- Using a vegetable peeler or sharp paring knife, shave curls off if a wedge of parmesan over the top (be generous!).
- Serve at once as the lettuce will start to wilt with time.
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