Best Boston Lettuce Salad Recipes

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

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 SALAD

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 SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

BOSTON LETTUCE SALAD WITH CELERY

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.

BOSTON LETTUCE AND CUCUMBER SALAD

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.

BOSTON LETTUCE SALAD

Steps:

• Cook the bacon in a medium sauté pan over medium heat, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Bring 1 quart cold water and the vinegar to a simmer in a deep sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide each egg into the simmering water. Simmer until the whites are firm but the yolks are still runny, about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste.
• Put a large dollop of the buttermilk-blue cheese dressing in the center of each of 4 large dinner plates.
• Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper. Arrange the leaves on top of the buttermilk-blue cheese dressing.
• Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette. Garnish with the blue cheese and chives.
• Buttermilk-Blue Cheese Dressing
• Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined. With the motor running, slowly add the blue cheese and blend until smooth. Season with salt and pepper. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
• White wine vinaigrette
• Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

BOSTON LETTUCE AND WATERCRESS SALAD

Steps:

• Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
• Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
• Add the greens and toss well with the dressing.

BOSTON LETTUCE SALAD WITH BUTTERMILK RANCH DRESSING

Steps:

• In a medium bowl, whisk together mayonnaise, buttermilk, lemon juice, salt, celery seed, oregano, black pepper, and cayenne pepper, if using.
• Place lettuce leaves and cherry tomatoes in a large bowl; drizzle over dressing and toss to combine. Serve immediately. Store any remaining dressing, refrigerated in an airtight container, for up to 1 week.

HERBED BOSTON LETTUCE AND CHERRY TOMATO SALAD

Steps:

• In a bowl whisk together the vinegar to taste, the oil, and salt and pepper to taste, whisking until the vinaigrette is emulsified. Add the lettuce, the tomatoes, the basil, the parsley, and the chives and toss the salad until it is combined well.

MAKE-AHEAD SPINACH AND BOSTON LETTUCE SALAD

Steps:

• In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
• Mix together dressing ingredients.
• Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

BOSTON LETTUCE AND RED ONION SALAD

Steps:

• Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.
• Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.

BOSTON LETTUCE AND ENDIVE SALAD

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.

ASPARAGUS, BOSTON LETTUCE AND ORANGE SALAD

Steps:

• Cover large platter with lettuce.
• Top with onions, oranges and asparagus.
• Drizzle with dressing.

WATERCRESS AND BOSTON LETTUCE SALAD WITH WALNUTS

Steps:

• In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.

BOSTON LETTUCE SALAD WITH GREEN GODDESS DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process for until smooth., In a large bowl, combine the lettuce, radicchio, cucumber and tomatoes. Serve with dressing.

BOSTON LETTUCE SALAD WITH AVOCADO DRESSING (ENSALADA CON ADEREZO DE AGUACATE)

Steps:

• Serves: 6
• Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
• Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.
• For the SPICED UP PUMPKIN SEEDS (Pepitas)
• Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
• Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.