Best Bibb Lettuce Parsley And Mint Salad Recipes

Herb Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.

Bibb Lettuce Salad image

Provided by Thomas Keller

Yield Makes 4 servings

Number Of Ingredients 9

4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

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.

Bibb, Watercress, and Mint Salad image

Yield Serves 8

Number Of Ingredients 6

2 1/2 tablespoons Sherry vinegar (available at specialty foods shops) or white-wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup olive oil
5 heads of Bibb lettuce, leaves torn into bite-size pieces, rinsed, and spun dry (about 10 cups)
2 large bunches of watercress, coarse stems discarded and the leaves rinsed and spun dry (about 5 cups)
2 cups fresh mint leaves, rinsed and spun dry

Steps:

In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the greens with the dressing.

Bibb Salad with Parmesan Butter Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 baguette loaf, cut into 1/2-inch thick slices
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head Bibb or butterhead lettuce, leaves torn
1 medium fennel bulb, thinly sliced
1/3 packed cup fresh basil leaves, chopped
1/3 packed cup mint leaves, chopped

Steps:

For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.
To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.