Cut the lettuce into quarters, making sure the
live oil over kale; season with seasoned salt.
Bake in
sheet pan with Silpat (or with aluminum foil, sprayed with non-stick
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.
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.
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.
r honey grilled chicken strips with butter lettuce.
Use smoked salmon as
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.
; grease 6 muffin tins with butter (if you prefer to cut
In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to 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!
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.
Fill a large pot with enough water to cover chicken.
n medium saucepan and fill with water to cover eggs by
Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
Salad: Place lettuce in a large bowl.
Add apples, walnuts and vinaigrette.and toss to coat.
Season with salt and pepper.
Garnish with pomegranate, tarragon and blue cheese.
nch baking pan, mix bread with 3 tablespoons oil, half of
Prepare dressing with chopped shallots, Dijon, pepper and white balsamic vinegar- slowly whip in oil. Blend with fresh avocado, watercress and tarragon.
Serve dressing over salad consisting of butter lettuce, vine ripened tomatoes and watercress, top with 6 each mussels or scallops sauteed with 1 tablespoon oil and stirred together with 1 cup tomatoes and 1/2 cup white wine.
Garnish with fresh basil chiffonade.
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.
hestnuts & set aside.
wash butter lettuce.
combine turkey, parmesan cheese
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.