Best Bibb Lettuce Salad With Horseradish Dressing Recipes

BOSTON LETTUCE WITH SHAVED PARMESAN

Steps:

• In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
• In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

SALAD WITH CITRUS-HORSERADISH DRESSING

Steps:

• Whisk together lemon and orange zests, horseradish, vinegar, and oil. Season with salt. Toss with Bibb lettuce, cooked peas, fresh mint leaves, and chopped almonds.

BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
• Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
• Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
• Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

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.

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

STEAK SALAD WITH HORSERADISH DRESSING

Steps:

• For horseradish dressing:
• Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
• For steak salad:
• Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
• While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
• Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.

BIBB LETTUCE, CHICKEN, AND CHERRY SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Make the dressing:
• Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
• Make the salad:
• Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
• Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
• Do Ahead
• The dressing can be chilled for up to 2 days.