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.

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.

BOSTON LETTUCE AND CUCUMBER SALAD



Boston Lettuce and Cucumber Salad image

This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1 teaspoon grainy mustard
1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Boston lettuce torn, into bite-size pieces
1/2 English cucumber, halved lengthwise and thinly sliced

Steps:

  • In a large bowl, whisk together mustard and vinegar; whisk in oil until blended. Season dressing with salt and pepper.
  • Add lettuce and cucumber to bowl; toss to coat with dressing. Serve salad immediately.

Nutrition Facts : Calories 47 g, Fat 4 g, Fiber 1 g, Protein 1 g

BOSTON LETTUCE WITH SHAVED PARMESAN



Boston Lettuce with Shaved Parmesan image

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
1 cup shaved (2 ounces) Parmesan cheese

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.

Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g

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

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.

BOSTON LETTUCE SALAD WITH CELERY



Boston Lettuce Salad with Celery image

Enliven a lettuce salad with crisp celery.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
Coarse salt and ground pepper
1 large head Boston lettuce (about 1 pound), torn into bite-size pieces
2 celery stalks, sliced

Steps:

  • In a large bowl, whisk together oil, vinegar, shallot, Dijon, and honey; season with salt and pepper. Add lettuce and celery; toss to coat.

Nutrition Facts : Calories 87 g, Fat 7 g, Fiber 1 g, Protein 1 g

ENDIVE AND RADISH SALAD



Endive and Radish Salad image

Endive adds a crisp texture and a sweet, nutty flavor to this salad made with soft Bibb or Boston lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 heads Bibb or Boston lettuce
1 small bunch radishes, trimmed and thinly sliced
6 heads Belgian endive, each halved and sliced crosswise into one-inch pieces
1 bunch scallions, white and light-green parts only, thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

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