Butter Lettuce Persimmon Feta And Hazelnut Salad Recipes

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WARM BUTTER LETTUCE SALAD WITH HAZELNUTS



Warm Butter Lettuce Salad With Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 cup dry white wine
1 shallot, thinly sliced
1 bay leaf
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into pieces
2 heads butter or Bibb lettuce, leaves separated
1/4 cup hazelnuts, toasted and chopped
2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

Steps:

  • Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
  • Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS



Butter Lettuce Salad with Hazelnuts and Bacon Bits image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 2 servings for lunch or 4 servings as a side

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled

Steps:

  • Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
  • Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD



Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Feta     Fall     Persimmon     Hazelnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

  • Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

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