Best Warm Butter Lettuce Salad With Hazelnuts Recipes

Butter Lettuce Salad with Hazelnuts and Bacon Bits image

Provided by Valerie Bertinelli

Time 15m

Yield 2 servings for lunch or 4 servings as a side

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled

Steps:

Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette image

Yield Serves 6

Number Of Ingredients 12

3 tablespoons olive oil, or to taste
2 large shallots, chopped fine (about 1/2 cup)
1/2 cup dried cranberries (about 2 ounces)
4 tablespoons Sherry vinegar, or to taste
3 tablespoons water
1 tablespoon sugar
1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned
1/2 teaspoon Dijon mustard
1 tablespoon hazelnut oil if desired
3 cups baby Bibb lettuce (about 3 medium heads)
2 cups frisée (about 2 ounces)
2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces

Steps:

In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.