Boston Lettuce With Roasted Red Onions Recipes

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BOSTON LETTUCE WITH CHIVES AND BUTTER DRESSING



Boston Lettuce with Chives and Butter Dressing image

Although it may sound heavy, this dressing has a light, silky texture that keeps it from weighing down the delicate lettuce. The salad needs to be eaten immediately, before the dressing cools. Serve it as a first course or a side dish-it would go especially well with grilled steak.

Time 15m

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons thinly sliced fresh chives
1 head Boston lettuce, larger leaves torn into pieces
1/2 stick (1/4 cup) unsalted butter, cut into slices
1 garlic clove, finely chopped
4 teaspoons fresh lemon juice

Steps:

  • Sprinkle chives over lettuce in a large bowl.
  • Heat butter and garlic in a small heavy saucepan over moderate heat, stirring occasionally, until garlic is golden and butter has a slightly nutty aroma (there will be golden-brown bits of milk solids on bottom of pan), about 5 minutes. Remove from heat and add lemon juice and salt and pepper to taste.
  • Toss salad with dressing and serve immediately.

RED LETTUCE WITH BALSAMIC ONIONS



Red Lettuce With Balsamic Onions image

Delicious salad adapted from Ina Garten. A little blue cheese sprinkled on top makes a nice addition.

Provided by GaylaJ

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 small red onions
1/4 cup good balsamic vinegar, plus
2 tablespoons good balsamic vinegar
1 cup olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf lettuce, washed, spun dry and torn into pieces

Steps:

  • Prehead oven to 375°F.
  • Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Bake for 12-15 minutes, until the onions are tender.
  • Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
  • Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
  • To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.

Nutrition Facts : Calories 358.6, Fat 36.3, SaturatedFat 5, Sodium 483.6, Carbohydrate 7.9, Fiber 1.6, Sugar 2, Protein 2

MAKE-AHEAD SPINACH AND BOSTON LETTUCE SALAD



Make-Ahead Spinach and Boston Lettuce Salad image

Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005.

Provided by Heather in Barrie

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 cups Baby Spinach
4 cups torn boston lettuce
1/2 cup thinly sliced red onions or 1/2 cup radish
1 cup thinly sliced mushroom
1/3 cup havarti cheese (optional) or 1/3 cup goat cheese (optional)
1/4 cup toasted sliced almonds (optional) or 1/4 cup chopped hazelnuts (optional)
1/4 cup oil
3 tablespoons lemon juice
2 tablespoons chopped fresh chives or 2 tablespoons green onions
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch granulated sugar

Steps:

  • In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
  • Mix together dressing ingredients.
  • Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

Nutrition Facts : Calories 105.5, Fat 9.4, SaturatedFat 1.2, Sodium 233, Carbohydrate 4.9, Fiber 1.7, Sugar 1.6, Protein 2.2

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

RED LETTUCE WITH BALSAMIC ONIONS



Red Lettuce with Balsamic Onions image

This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
  • 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Bake for 12 to 15 minutes, until the onions are tender.
  • Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
  • Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
  • To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

BOSTON LETTUCE AND WATERCRESS SALAD



Boston Lettuce and Watercress Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 head Boston lettuce
1 bunch watercress
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
1/4 cup finely chopped red onions
1 tablespoon Dijon-style mustard
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste

Steps:

  • Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
  • Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
  • Add the greens and toss well with the dressing.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams

BOSTON LETTUCE SALAD



Boston Lettuce Salad image

Provided by Dave Lieberman

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1 clove garlic, pressed
1 tablespoon whole grain mustard
1 lemon, juiced
1/4 cup olive oil
Pinch salt
Freshly ground black pepper
1 head Boston lettuce, cleaned
2 tablespoons capers

Steps:

  • Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
  • Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.

BOSTON LETTUCE AND RED ONION SALAD



Boston Lettuce and Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 large or 2 small heads Boston lettuce
1 cup chopped red onion
1/2 cup finely chopped parsley, preferably flat-leaf Italian parsley
1 1/2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup olive oil

Steps:

  • Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.
  • Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 2 grams

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