lettucerecipes

Grapefruit Romaine and Red Onion Salad

12 med Romaine lettuce leaves; ribs removed
1 Thin slices red onion cut into thin half moons
4 Pink grapefruit; peeled cut into supremes
Lime Dressing:
Mayonnaise; thinned with lime juice
Salt
Crushed red pepper
On each dinner plate make a wreath of romaine. Make an inner
circle with onions and grapefruit. Pour over dressing.

Romaine Lettuce with Sauteed Salad Dressing

1 tbsp wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
¼ cup olive oil
2 large garlic cloves, minced
2 heads of lettuce washed and torn into bite-size pieces
1 large tomato, seeded and finely chopped
Salt and pepper to taste
½ cup toasted chopped walnuts
¼ cup chopped chives
2 tbsp freshly grated asiago cheese or Parmesan cheese

In a bowl or blender, mix together vinegar, lemon juice and mustard. In a skillet, heat olive oil. Add garlic and
sauté until just golden, about 2 minutes. Remove from heat. Gradually whisk in the vinegar mixture, blending
thoroughly. Add salt and pepper to taste. Arrange lettuce and tomatoes in a salad bowl. Toss with dressing
and sprinkle walnuts, chives and cheese over the top before serving

Green Salad with Grapes and Sunflower Seeds

3 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
2 tsp Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed greens
1 cup flat leaf parsley, rinsed and spun dry
1 ½ cups seedless grapes, halved
¼ cup shelled roasted sunflower seeds
In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until
emulsified. Combine the lettuce, parsley and grapes and toss with the dressing. Sprinkle with sunflower seeds
and serve immediately.

Red Leaf, Radish, and Pine Nut Salad

5 teaspoons red-wine vinegar
6 tablespoons olive oil
8 cups shredded red-leaf lettuce plus 18 whole leaves for lining
the plates (about 2 heads total), rinsed and spun dry
1 cup julienne strips of radish
1/3 cup pine nuts, toasted lightly
In a large bowl whisk together the vinegar and salt and pepper to
taste, add the oil, whisking, and whisk the dressing until it is
emulsified. Add the shredded lettuce, the radish, and the pine nuts
and toss the salad well. Line each of 6 plates with 3 whole lettuce
leaves and divide the salad among the plates.

Red Leaf Lettuce and Vegetables with Yogurt-Mustard
Dressing

3 cups torn red-leaf lettuce, rinsed well and spun dry
1 carrot, grated
1/2 small red onion, sliced thin
4 mushrooms, sliced thin
4 cherry tomatoes, quartered
3/4 cup broccoli flowerets, cut into 1/2-inch pieces, blanched in
boiling water for 1 minute, and drained well
1/2 red bell pepper, cut into strips
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarse-grained mustard
1/4 teaspoons sugar
a pinch of cayenne
1/2 cup plain yogurt
1 teaspoon finely chopped fresh parsley leaves
1 hard-boiled large egg, quartered for garnish if desired
In a large bowl toss together the lettuce, the carrot, the onion, the
mushrooms, the tomatoes, the broccoli, and the bell pepper. In a
bowl whisk together the lemon juice, the oil, the mustard, the
sugar, the cayenne, the yogurt, the parsley, and salt and black
pepper to taste and toss the salad with the dressing, combining
well. Divide the salad between 2 large salad plates and garnish it
with the egg.

Potato and Romaine Salad with Creamy Dijon Dressing

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend
mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
room temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut
into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours
ahead. Let stand at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough
dressing into potatoes to coat. Spoon potatoes atop greens and serve.

Butter Lettuce Salad With Balsamic Vinaigrette

1/2 pound sourdough bread
3 tablespoons plus 1/2 cup olive oil
4 cloves garlic, pressed or minced
1/4 cup grated parmesan cheese
1/2 pound bacon
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 1/4 pounds butter lettuce, rinsed and crisped
Salt and pepper

1. Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3
tablespoons oil, half of the garlic, and cheese.
2. Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
3. Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over
medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on
paper towels.
4. In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar,
and mustard, and with motor running, pour in remaining 1/2 cup oil.
5. Tear lettuce into bite-size pieces and place in a wide serving bowl.
6. Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to
taste. Yield: Makes 8 servings

Strawberry Butter Lettuce Salad with Candied Pecans
From Patti Herbert

2 tbsp butter or margarine
1 ½ cups pecans, halved
1 cup sugar
1 head butter lettuce
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
Dressing
2/3 cup white vinegar
½ cup sugar
3-4 green onions chopped
1 ½ tsp salt
2 tsp dry mustard
2 cups vegetable oil
3 tbsp poppy seeds

For Salad:
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over
medium heat, stirring constantly until sugar melts around pecans and is caramel colored. Remove pecans
with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely
and break into pieces as needed.
Break up butter lettuce. Wash lettuce and pat dry with paper towels. Tear into bite size pieces.
Combine butter lettuce, celery, strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss
gently. Add reserved candied pecans; toss gently and serve immediately.
For Dressing:
Combine the first five ingredients in container of electric blender; cover and process until smooth. With
blender running, gradually add oil in a slow steady stream through open lid. Process until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in
refrigerator.

Red Leaf Lettuce and vegetable salad with Yogurt-Mustard Dressing

3 cups torn red leaf lettuce
1 carrot, grated
½ small red onion, thinly sliced
4 mushrooms, thinly sliced
4 cherry tomatoes, quartered
¾ cup broccoli florets, blanched in boiling water for 1 minute and drained well
½ red bell pepper cut into strips

For Dressing:

1 tsp. fresh lemon juice
1 tbsp. olive oil
1 ½ tsp coarse-grained mustard
¼ tsp sugar
1 pinch cayenne
½ cup plain yogurt
½ tsp fresh chopped parsley

In a large bowl toss together the lettuce, carrots, red onion, mushrooms, cherry tomatoes,
broccoli florets, and red bell pepper. In a separate bowl whisk together the lemon juice, olive
oil, mustard, sugar, cayenne, yogurt, parsley and salt and pepper to taste. Toss the salad and
the dressing. Serves 2.

Lettuce Recipes

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