BIBB LETTUCE SALAD
Provided by Thomas Keller
Categories Salad Leafy Green Herb Appetizer Tarragon Chive Shallot Parsley Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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.
TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS
This is a simple, tasty salad or appetizer with a nice presentation. You can also use endive instead of the Bibb lettuce. From Gourmet, this will make 24 appetizers.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
- Serve lettuce cups on a platter garnished with basil sprigs.
Nutrition Facts : Calories 25.9, Fat 2.1, SaturatedFat 0.5, Cholesterol 1.4, Sodium 18.6, Carbohydrate 1.4, Fiber 0.5, Sugar 0.8, Protein 0.7
TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS
Categories Leafy Green Tomato Appetizer Cocktail Party Quick & Easy Basil Bacon Summer Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
- Serve lettuce cups on a platter garnished with basil sprigs.
BIBB LETTUCE SALADS WITH CAPER DRESSING CAPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce.
LETTUCE SALAD WITH TOMATO DRESSING
Provided by Pierre Franey
Categories salads and dressings, appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the red pepper on a grill over a flame or under the broiler. Cook, turning often, so that it browns evenly. Cook until the skin is charred. Run the pepper under cold water and remove the charred peel. Cut away the core and discard. Cut the pepper into quarters and remove the seeds and white veins. Cut the pepper into 1/2-inch cubes. There should be about 3/4 cup.
- Peel and cut the onion into coarse chunks. There should be about 3/4 cup.
- Cut away and discard the core of each tomato. Cut the tomatoes into 1/2-inch cubes. There should be about 3/4 cup.
- Put the red pepper, onion, tomatoes, jalapeno pepper, olives, garlic slices, mustard, 1/2 cup of the olive oil, 6 tablespoons of the vinegar and the coriander leaves in a food processor or electric blender. Add salt and pepper. Blend thoroughly. There should be about 2 cups.
- Rinse the lettuce well and pat dry. There should be about 6 cups of bibb lettuce, 3 cups of red-leaf lettuce and 2 cups of arugula.
- Put the salad greens in a large bowl and add the remaining 2 tablespoons of olive oil and the 1 tablespoon of vinegar and toss well.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 707 milligrams, Sugar 5 grams, TransFat 0 grams
SALMON SALAD NIçOISE
There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
Provided by Bibi
Categories Salmon Salad
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
- Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
- Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
- Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
- Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
- Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
- Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
- Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg
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