BOSTON LETTUCE SALAD
Provided by Dave Lieberman
Time 10m
Yield 4 servings
Number Of Ingredients 9
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
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
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
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
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
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
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
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
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
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
Enliven a lettuce salad with crisp celery.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
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 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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love