Butter Lettuce Salad With Hazelnuts And Bacon Bits 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 WITH LARDONS AND POACHED EGG



Butter Lettuce with Lardons and Poached Egg image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 slices bacon, cut into lardons
4 eggs
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Water, as needed
1 tablespoon distilled white vinegar
1 head Boston lettuce, cleaned, dried and torn into bite-size pieces
1/2 cup grape tomatoes, halved

Steps:

  • In a small saute pan, cook the bacon over medium-low heat until almost crisp and the fat has rendered. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. To the pan, whisk in the mustard, white wine vinegar, olive oil, salt, and black pepper, to taste. Remove the pan from the heat.
  • Fill a medium saucepan 2/3 with water. Add the distilled white vinegar and bring to just barely a simmer. Cook's Note: like very active club soda.
  • Crack an egg and place it into a small ramekin. Very slowly and gently place the egg into the water by placing the ramekin right next to the water and letting the egg slide out of the dish and directly into the water. The ramekin should be touching the water. Repeat with the remaining eggs. Each egg should cook for 3 1/2 minutes, exactly.
  • In a large bowl, toss the greens with the tomatoes in the bacon dressing and divide the mixture among 4 salad plates. When the eggs are ready, carefully remove with a slotted utensil, and blot briefly on a paper towel to remove the excess vinegary water. Gently place an egg on top of each salad. Grind some black pepper on top of the eggs, top with lardons 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

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.

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 SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

  • For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
  • For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE



Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette image

Categories     Salad     Berry     Cheese     Leafy Green     Pork     Blue Cheese     Dried Fruit     Cherry     Bacon     Winter     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Steps:

  • Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
  • Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

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  • Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.
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  • At the same time, scatter the hazelnuts on a baking sheet and place them in the oven to toast until they are golden brown and fragrant, 12 to 15 minutes. Remove the hazelnuts and set them aside until they are cool enough to touch. Gather the hazelnuts into a clean dish towel and rub them together inside the towel to remove the skins. Place the hazelnuts in a small bowl, drizzle with the hazelnut oil, sprinkle with a pinch of salt and toss to coat the nuts with the seasoning.


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