Bibb Lettuce Parsley And Mint Salad Recipes

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BIBB LETTUCE WITH SHAKEN VINAIGRETTE



Bibb Lettuce with Shaken Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 shallot, peeled and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 heads Bibb lettuce
1/4 cup toasted pine nuts
4 ounces crumbled blue cheese

Steps:

  • Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
  • Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

CRISP ROMAINE SALAD RECIPE WITH PARSLEY AND MINT



Crisp Romaine Salad Recipe with Parsley and Mint image

Refreshing and simple salad recipe. Adapted from Perry's Plate.

Provided by Aliye Aydin

Categories     Side Dish

Time 15m

Number Of Ingredients 10

1/2 large head romaine lettuce
2 medium tomatoes
2 medium cucumbers
1/8 small red onion
1/2 bunch Italian parsley
1/2 bunch fresh mint
1 clove garlic
1 large lemon
1/4 cup extra virgin olive oil
2 Tablespoons Za'atar Spice Blend

Steps:

  • Wash and chop romaine, tomatoes, and cucumbers and place in a large salad bowl. Thinly slice red onion and add to the salad. Remove parsley and mint leaves from stems and add to the bowl. With a micro plane, grate garlic directly over the salad.
  • Juice 1/2 lemon over bowl, using your hand to catch any seeds. Drizzle with olive oil. Sprinkle za'atar spice blend over salad. Toss, and taste for seasoning, adding more lemon or salt if necessary. Serve immediately. To make in advance, wait to drizzle with lemon and olive oil, and refrigerate until ready to dress.

EASY PARSLEY SALAD (TABBOULEH) RECIPE



Easy Parsley Salad (Tabbouleh) Recipe image

A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.

Provided by Alena Tarasevich

Time 25m

Yield 7 servings

Number Of Ingredients 9

4 cups parsley (finely chopped, I had 3 bunches)
1 1/4 cup mint (finely chopped, I had 1 bunch)
1/2 cup green onions (finely chopped)
1 cucumber (small, finely chopped, I used Persian cucumber)
3 1/2 cups tomatoes (chopped, I used cherry tomatoes)
1/3 cup olive oil
1/3 cup lemon juice (freshly squeezed)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Instructions

BIBB LETTUCE, PARSLEY, AND MINT SALAD



Bibb Lettuce, Parsley, and Mint Salad image

Provided by Maggie Ruggiero

Categories     Salad     Side     No-Cook     Quick & Easy     Mint     Cucumber     Parsley     Lettuce     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 medium head Bibb lettuce, leaves torn if large (6 cups)
1 1/3 cups packed flat-leaf parsley leaves
2/3 cup packed mint leaves
1/2 seedless cucumber, halved lengthwise and thinly sliced

Steps:

  • Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.

BOSTON LETTUCE WITH SHAVED PARMESAN



Boston Lettuce with Shaved Parmesan image

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
1 cup shaved (2 ounces) Parmesan cheese

Steps:

  • In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g

BIBB LETTUCE SALAD



Bibb Lettuce Salad image

Provided by Thomas Keller

Categories     Salad     Leafy Green     Herb     Appetizer     Tarragon     Chive     Shallot     Parsley     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
  • Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
  • For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH



Bibb-and-Citrus Salad with Sesame Crunch image

Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 16

1/2 cup coarsely chopped almonds
1/4 cup white sesame seeds
1 teaspoon ground coriander
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 tablespoon whisked egg white (from 1 large egg)
3 ruby-red grapefruits
2 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
1/8 teaspoon ground coriander
2 tablespoons almond oil
4 tablespoons neutral oil, such as safflower or grapeseed
Kosher salt and freshly ground pepper
3 heads Bibb or Boston lettuce, outside leaves discarded, inner leaves washed well and dried
3 avocados, peeled, pitted, and cut into 1/4-inch slices
1/2 cup lightly packed fresh herbs, such as parsley or mint, or a combination

Steps:

  • Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
  • Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
  • Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
  • Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
  • Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.

TOMATO AND BIBB LETTUCE SALAD



Tomato and Bibb Lettuce Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/3 cup mayonnaise
2 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley
1 head bibb lettuce, separated into leaves
2 ripe beefsteak tomatoes, cut into wedges
1/2 small red onion, cut into rings
2 tablespoons pitted Kalamata olives, halved

Steps:

  • Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
  • Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

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