lace 4 to 6 dry butter lettuce leaves on each plate.
il. Crumble.
Toss radicchio, butter lettuce, avocado, red onion, tomato, radishes
In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
In a big bowl, combine the lettuce, walnuts, and onion.
Add the dressing and toss gently to combine.
Divide among salad plates and garnish with fresh raspberries.
Please note that all ingredient amounts are estimated.
Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
Divide and arrange on 4 salad plates.
Garnish each serving with apple mint leaves and pepitas.
Pass the dressing.
Saute bacon in heavy medium skillet until brown and crisp.
Using a slotted spoon, transfer to paper towel to drain.
Whisk together mayonnaise and vinegar.
Gradually whisk in oil, then cheese.
Season with salt and pepper to taste.
Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat.
Divide salad among 6 plates.
Top with remaining cherries and bacon and serve.
Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it \"icy cold.\" Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
ENJOY!
Vinaigrette:
Wisk vinegar, honey, shallot, and mustard in medium bowl.
Gradually wisk in oil.
Season with salt and pepper.
Salad:
Place torn lettuce in a large bowl.
Add vinaigrette, nuts, and apple.
Toss to coat.
Garnish with pomegranate seeds, tarragon (if using) and cheese.
Tear lettuce into bite size pieces.
Combine remaining ingredients, add to lettuce and toss.
n 2 tablepoons of the butter.
On a large cookie
Place escarole and butter lettuce in a large salad bowl.
Drain artichokes reserving 1 tablespoon of the marinade. Place it into blender. Add the dressing ingredients to the blender and blend till smooth.
Season to your likings by adding more vinegar or seasonings. chill while preparing salad.
Toss salad with artichoke hearts, onion slices and pear slices.
Top with cherries and toasted pine nuts.
Cool and scatter on salad.
Placed sliced goat cheese on salad. Or crumble the cheese over salad.
Pour over salad and enjoy.
dd to taco shell or butter lettuce leaf.
Add remaining toppings
ntil smooth.
To assemble Salad: Lay butter lettuce leaves on 2 large
erve, place butter lettuce leaves decoratively on a platter, place salad on the
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
Add the avocado and drizzle with vinegar.
Season with salt and pepper.
Carefully mix, taking care not to break up the avocadoes.
To serve, spoon the salad into the butter lettuce cups.
In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.
To make the dressing: whisk together the dressing ingredients until smooth.
Cover and chill until ready to use.
To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours so that flavors will blend.
To serve: line salad plates with butter lettuce leaves.
Divide turkey mixture evenly among plates.
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.
et.
Cut the gelatin salad into squares, and serve each
Combine orange juice,lime juice,salt and pepper.
Whisk in 3 Tbls olive oil and set aside.
Quater the fennel bulbs length wise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.
Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.