Red Leaf Lettuce Salad With Golden Beets And Grapes Recipes

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

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.

RED LEAF AND MANDARIN SALAD

Steps:

• In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

SIMPLE RED LEAF SALAD

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.

LEAF LETTUCE SALAD

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 -- .

RED-LEAF AND BIBB LETTUCE SALAD WITH SCALLION

Steps:

• In a large bowl toss together the lettuces and the scallion. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing.

RED LETTUCE SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
• In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.

RED LEAF SALAD WITH CANDIED WALNUTS AND GRAPES

Steps:

• Candy the walnuts: Line a cookie sheet with parchment paper; set aside. In a medium skillet, simmer the sugar, cayenne pepper and 6 tablespoons of water over medium high heat until it turns a golden brown color, about 15-20 minutes. Stir 1/2 cup walnuts into the caramel using a wooden spoon. Be careful, the sugar is hot! Spoon the nuts onto the parchment after they have been glazed and season with salt. Cool and then pull the nuts apart into smaller pieces.
• Prepare the dressing: Place 1/2 cup walnuts in the bowl of a small food processor and pulse a few times. Add the lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. "Pulse" a couple of times to blend. The walnuts really amplify the flavors in this dressing and give it added body. Taste for seasoning.
• Toss the salad: Toss the dressing with the grapes and lettuces. Top with the candied walnuts and Parmesan cheese.
• * Note: Drying lettuce is important otherwise salad tastes watery.

GRAPEFRUIT LETTUCE SALAD

Steps:

• In a small bowl, whisk the grapefruit juice, oil, vinegar and honey; stir in cilantro. In a salad bowl, toss lettuce, grapefruit and if desired, sliced fennel bulb, fennel fronds and pistachios. Drizzle with dressing; gently toss to coat.

RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS

Steps:

• 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
• 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
• 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
• 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
• 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
• Tips and Techniques
• Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
• About the Cook
• Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.

ARUGULA AND RED-LEAF LETTUCE SALAD

Steps:

• Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
• In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.