Limestone Lettuce With House Dressing Recipes

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LIMESTONE LETTUCE WITH HOUSE DRESSING



Limestone Lettuce with House Dressing image

Provided by Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

6 small heads limestone lettuce or other greens
1 large carrot, peeled
2 pickling cucumbers or kirbies, peeled
1 small daikon radish
2 tablespoons Thai fish sauce
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon Pernod
2 tablespoons sesame oil
2 teaspoons finely grated fresh ginger

Steps:

  • Thoroughly wash and dry lettuce. Break into bitesized pieces and place in a large salad bowl. Julienne carrot, cucumbers, and radish, and toss with greens.
  • Whisk dressing ingredients together in a bowl. Toss with salad just before serving.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING



Boston Lettuce Avocado Salad and Lime Dressing image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Steps:

  • Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
  • Whisk together all the dressing ingredients.
  • Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

ASIAN SPICED AHI SALAD WITH LIMESTONE LETTUCE AND TOASTED SESAME SEED VINAIGRETTE



Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 17

1 teaspoon ground coriander
1 teaspoon star anise
One 1-inch long stick cinnamon
1/3 teaspoon clove
3 ounces sushi-quality ahi tuna loin, sinews removed
1 tablespoon canola oil
1 head organic limestone (Boston or Bibb) lettuce, washed, and dried
Sliced asuki ginger
1/3 cup shallots
1/2 teaspoon sesame seeds
1 tablespoon white wine vinegar
1 tablespoon rice vinegar
3/4 tablespoon dry mustard
1/2 teaspoon kosher salt
3/4 teaspoon sugar
1/4 cup canola oil
1/4 teaspoon sesame oil

Steps:

  • Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
  • Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.
  • Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.
  • Toast sesame seeds in a small skillet until light golden brown.
  • In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.
  • While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.

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