Best Boston Lettuce With Shaved Parmesan Recipes

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE

Mushroom-and-Celery Salad with Parmesan Cheese image

This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mache and mesclun
6 ounces Parmigiano-Reggiano cheese

Steps:

Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Boston Lettuce with Roasted Red Onions image

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

Steps:

Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TENDER LETTUCE SALAD

Tender Lettuce Salad image

When feeding a crowd, a large simple salad like this one is always a good idea.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston lettuce (1 1/2 pounds total), torn into bite-size pieces
2 cups mache or fresh parsley leaves

Steps:

In a small bowl, whisk together vinegar, olive oil, and mustard; season with salt and pepper. In a large bowl, toss dressing with lettuce and mache. Serve immediately.

Nutrition Facts : Calories 61 g, Fat 5 g, Fiber 1 g, Protein 1 g