Best Red Leaf Lettuce Salad With Grilled Corn Peaches Avocado And Walnuts Recipes

Red Leaf Caesar Salad with Grilled Parmesan Croutons image

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 9

For the dressing, puree in blender until anchovies are finely chopped:
3 anchovy fillets
2 tablespoons fresh lemon juice
1 large garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
Fresh lemon juice to taste
Salt and pepper

Steps:

For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
6 3/4-inch-thick slices country bread
Grill bread 1 minute, turn over, then sprinkle with:
3 tablespoons freshly grated Parmesan cheese
Cover and grill until cheese melts, about 1 minute longer.
In large bowl, toss:
12 ounces red leaf lettuce
Dressing
Salt and pepper
Divide salad and croutons among plates. Before serving, top salad with:
1 1/2 ounces shaved Parmesan cheese

Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe - (4/5) image

Provided by á-51103

Number Of Ingredients 15

For the Honey Vinaigrette:
2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
Flaked sea salt
Freshly ground black pepper
2 ripe peaches, pitted and thinly sliced
1 avocado, pitted, peeled and diced
1/2 cup toasted walnuts
1/2 cup freshly crumbled, good-quality feta cheese
3 Tbsp. honey
1/3 cup champagne, or white-wine vinegar
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground black pepper, plus more, to taste
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil

Steps:

Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

Simple Red Leaf Salad image

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g