Onion Bibb Salad Recipes

TOMATO AND BIBB LETTUCE SALAD

Steps:

• Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
• Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

BIBB LETTUCE SALAD

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

CREAMY BIBB SALAD

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 SALAD WITH PICKLED ONION, FENNEL, AND PLUMS

Steps:

• Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.
• Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

BIBB LETTUCE SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• In a large bowl, combine lettuce, onion, blueberries, and walnuts.
• Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
• Serve remaining vinaigrette on the side.
• To prepare Blueberry Vinaigrette:.
• In the work bowl of a food processor, combine all ingredients.
• Pulse until smooth.
• Refrigerate until serving time.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Steps:

• Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

ORANGE-ONION LETTUCE SALAD

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

SHRIMP AND CORN SALAD IN BIBB LETTUCE CUPS

Steps:

• Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water, and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.
• Whisk together reserved poaching liquid, oil, and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.
• Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.