Best Bibb Watercress And Mint Salad Recipes

Bibb Lettuce, Parsley, and Mint Salad image

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 medium head Bibb lettuce, leaves torn if large (6 cups)
1 1/3 cups packed flat-leaf parsley leaves
2/3 cup packed mint leaves
1/2 seedless cucumber, halved lengthwise and thinly sliced

Steps:

Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.

Beets with Watercress and Bibb Lettuce image

Provided by Martha Stewart

Number Of Ingredients 10

1 bunch medium red beets, trimmed and scrubbed (4 to 6 beets)
3 tablespoons white-wine vinegar
2 teaspoons whole-grain mustard
1 tablespoon finely chopped shallot
3/4 teaspoon coarse salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 bunch (6 ounces) watercress, tough stems trimmed
1 medium head (5 ounces) Bibb lettuce, leaves torn into 1-inch pieces
Freshly ground pepper

Steps:

Preheat oven to 425 degrees. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2-inch-thick rounds and wedges.
Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper.

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.