Best Butter Lettuce Parmesan Salad Recipes

Boston Lettuce with Shaved Parmesan image

Provided by Martha Stewart

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

Bibb Salad with Parmesan Butter Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 baguette loaf, cut into 1/2-inch thick slices
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head Bibb or butterhead lettuce, leaves torn
1 medium fennel bulb, thinly sliced
1/3 packed cup fresh basil leaves, chopped
1/3 packed cup mint leaves, chopped

Steps:

For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.
To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.

Butter Lettuce & Parmesan Salad image

Provided by ratherbeswimmin

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

3 small head butter lettuce, separated into leaves
2 tablespoons balsamic vinegar
salt, a pinch
3 tablespoons extra-virgin olive oil
1 1/2 cups homemade croutons
parmesan cheese, for shaving (or asiago or gruyere)

Steps:

Tear the large lettuce leaves in half, leaving the smaller ones whole, and place all the lettuce in a serving bowl.
Sprinkle the vinegar and salt over the lettuce and toss well to mix.
Drizzle with the oil, and scatter the croutons over the top, and toss again.
Using a vegetable peeler, shave the cheese over the salad and serve.