Butter Lettuce Salad With Gorgonzola And Pear Dressing Recipes

BUTTER LETTUCE SALAD WITH CRISPY PROSCIUTTO, OYSTER MUSHROOM CHIPS, CABRALES AND PEARS

Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds oyster mushrooms
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1/4 pound prosciutto, thinly sliced
Red wine vinegar
2 heads butter or Boston lettuce
1 D'Anjou pear, cored and thinly sliced
1/4 pound Cabrales or other blue cheese, crumbled

Steps:

Preheat the oven to 375 degrees F.
Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.
MMMMM...mushroom chips!
Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.
Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.
Let everyone tell you that you are a super star!!!

ROMAINE LETTUCE WITH PEARS, GORGONZOLA AND CANDIED WALNUTS

Romaine Lettuce With Pears, Gorgonzola and Candied Walnuts image

This recipe comes from the March/April issue of "Tastes of Italia". It's almost as good using just lightly toasted and chopped walnuts. You may also use butter lettuce if you prefer.

Provided by Leslie in Texas

Categories < 30 Mins

Time 29m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup walnuts, very coarsely chopped
1/2 cup sugar
2 tablespoons butter (plus extra for the cookie sheet)
1/3 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 shallot, chopped
1 cup extra virgin olive oil
2 ripe Anjou pears
10 cups romaine lettuce, broken into pieces
1/2 cup gorgonzola, crumbled
1/3-1/2 cup thinly sliced red onion (optional)
salt and pepper

Steps:

Line a cookie sheet with parchment paper and butter the paper.
In a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
Remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.This can be done several days before serving the salad. Keep in a covered container.
In the bowl of a processor, combine the vinegar,honey,mustard and shallot.
With the machine running,add the olive oil in a thin steady stream for about 1 minute,.
Just before serving, halve and core the pears, then cut each half into thin strips.
Combine the lettuce, Gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
Place the pear slices attractively on top, drizzle with the dressing and serve.

BUTTER LETTUCE, HAZELNUT, AND GORGONZOLA SALAD WITH LEMON CREME FRAICHE DRESSING

Butter Lettuce, Hazelnut, and Gorgonzola Salad with Lemon Creme Fraiche Dressing image

Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 cup creme fraiche
5 teaspoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 large head Boston lettuce
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup crumbled Gorgonzola cheese

Steps:

In a small bowl, whisk together creme fraiche, lemon juice, lemon zest, salt and pepper.
Place lettuce leaves in a large bowl and add creme fraiche mixture; toss to coat. Divide leaves evenly between two plates, stacking on top of one another. Top with hazelnuts and cheese; serve.

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