Best Limestone Lettuce With House Dressing Recipes

HARVEST SALAD WITH LIME-CURRY DRESSING

Harvest Salad with Lime-Curry Dressing image

A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden-the lime and curry make a fantastic pairing. -Rachel Muilenburg, Prineville, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 13

Ingredients

1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 tablespoons honey
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons curry powder
1 bunch romaine lettuce, torn (about 15 cups)
1 bunch red leaf lettuce, torn (about 12 cups)
2 celery ribs, diagonally sliced
1 large apple, cut into 1/2-inch pieces
1 medium pear, cut into 1/2-inch pieces
3/4 cup raisins
1/2 cup chopped pecans, toasted

Steps:

In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

Nutrition Facts : Calories 162 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

ASIAN SPICED AHI SALAD WITH LIMESTONE LETTUCE AND TOASTED SESAME SEED VINAIGRETTE

Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette image

Provided by Food Network

Categories appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 17

Ingredients

1 teaspoon ground coriander
1 teaspoon star anise
One 1-inch long stick cinnamon
1/3 teaspoon clove
3 ounces sushi-quality ahi tuna loin, sinews removed
1 tablespoon canola oil
1 head organic limestone (Boston or Bibb) lettuce, washed, and dried
Sliced asuki ginger
1/3 cup shallots
1/2 teaspoon sesame seeds
1 tablespoon white wine vinegar
1 tablespoon rice vinegar
3/4 tablespoon dry mustard
1/2 teaspoon kosher salt
3/4 teaspoon sugar
1/4 cup canola oil
1/4 teaspoon sesame oil

Steps:

Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.
Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.
Toast sesame seeds in a small skillet until light golden brown.
In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.
While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.