Best Boston Lettuce And Endive Salad Recipes

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BOSTON LETTUCE SALAD



Boston Lettuce Salad image

Provided by Dave Lieberman

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1 clove garlic, pressed
1 tablespoon whole grain mustard
1 lemon, juiced
1/4 cup olive oil
Pinch salt
Freshly ground black pepper
1 head Boston lettuce, cleaned
2 tablespoons capers

Steps:

  • Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
  • Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.

BEET, ENDIVE, AND ORANGE SALAD



Beet, Endive, and Orange Salad image

In this salad, sweet roasted beets and orange segments complement bitter endive.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

6 large beets, about 2 pounds, scrubbed and stems removed
6 navel oranges
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil
1 cup fresh flat-leaf parsley leaves, coarsely chopped
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
  • Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
  • Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
  • Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.

Nutrition Facts : Calories 157 g

QUICK RADICCHIO AND ENDIVE SALAD



Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

  • In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
  • Add radicchio and endive; toss to coat. Serve.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING



Boston Lettuce Avocado Salad and Lime Dressing image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Steps:

  • Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
  • Whisk together all the dressing ingredients.
  • Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

SALADE VERTE



Salade Verte image

Categories     Salad     Leafy Green     Side     No-Cook     Spice     Healthy     Endive     Escarole     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

For dressing
1 1/2 tablespoons tarragon vinegar
1/8 teaspoon anisette or other anise-flavored liqueur (optional)
1/4 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon
2 teaspoons finely chopped fresh chervil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup vegetable or olive oil
For salad
1 head romaine (1 lb), ribs removed
1/2 head escarole (1/2 lb)
1/4 head iceberg lettuce (1/4 lb)
1/2 head Boston lettuce (2 oz), ribs removed
1 Belgian endive, leaves separated and torn in half crosswise
1 (3-inch-long) heel from a day-old baguette
1 garlic clove, halved crosswise

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
  • Make salad:
  • Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.

BELGIAN ENDIVE SALAD



Belgian Endive Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 heads endive
1 tablespoon lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
2 tablespoons chives, finely chopped
Salt and pepper to taste

Steps:

  • Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
  • Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
  • Place endive in salad bowl. Add dressing and chives. Toss and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams

BOSTON LETTUCE AND ENDIVE SALAD



Boston Lettuce and Endive Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 large heads Belgian endive
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons canola or vegetable oil
1 head Boston lettuce cleaned, rinsed and patted dry
4 tablespoons chopped fresh scallions
2 tablespoons chopped fresh chervil or parsley

Steps:

  • Trim off the bottom of the endives, cut them into inch-long pieces or cut them lengthwise into thin shreds. Drop the pieces into cold water to keep them from turning dark. Drain, spin or pat dry.
  • In a salad bowl, combine the mustard, lemon juice, vinegar, salt and pepper. Blend well with a wire whisk, then add the oil slowly to form an emulsion.
  • Place the salad greens, the scallions and chervil into the salad bowl and toss well with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

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