Bibb Lettuce Wedges With De Light Ful Ranch Dressing Recipes

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BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE



Buttermilk Ranch Dressing with Bibb Lettuce image

Provided by Ina Garten

Time 1h10m

Yield 3 cups dressing

Number Of Ingredients 15

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken
Salad greens for 6
3 small Bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced

Steps:

  • Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
  • Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
  • Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

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.

LETTUCE WEDGE WITH RANCH DRESSING



Lettuce Wedge With Ranch Dressing image

I love salads, and this is no exception. Enjoy it with homemade Ranch Dressing instead of Blue Cheese.

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 small head iceberg lettuce
1 small cucumber, sliced (thinly)
1/2 cup sour cream
1/4 cup plain yogurt
1/2 cup mayonnaise
1 garlic clove, pressed (or minced)
1 tablespoon white vinegar
1 tablespoon chopped chives
1/4 teaspoon salt (kosher)
1/4 teaspoon pepper, ground

Steps:

  • Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
  • Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
  • To serve, set the wedge of iceberg in the center of a salad plate, add cucumber, and spoon the dressing over and dash it with a good pinch of chives.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING



Bibb Salad with Basil Green Goddess Dressing image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 11

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Steps:

  • Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
  • Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

BIBB LETTUCE WITH BUTTER DRESSING



Bibb Lettuce with Butter Dressing image

Categories     Salad     Leafy Green     Fourth of July     Thanksgiving     Vegetarian     Quick & Easy     Mother's Day     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 4

1/2 pound Bibb lettuce (about 4 heads) or Boston lettuce (about 1 head)
1 garlic clove
1/2 stick (1/4 cup) unsalted butter
4 teaspoons fresh lemon juice

Steps:

  • Separate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).
  • Pour warm dressing over lettuce and toss to coat. Serve salad immediately.

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