Butter Lettuce Salad With Tomato Vinaigrette Recipes

BUTTER LETTUCE WITH SHALLOTS VINAIGRETTE

Steps:

• In a large bowl add the salt and vinegar. Mix well with a fork until the salt is dissolved. Add the mustard, pepper, shallots and blend well.Add the olive oil, slowly and steady and whisk until smooth.
• Wash the butter lettuce. Torn into pieces and add it to the vinaigrette and gently fold the lettuce until all the leaves are covered.

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
• For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE

Steps:

• Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
• Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.

BUTTER LETTUCE SALAD WITH TOMATO VINAIGRETTE

Steps:

• Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. Add the blue cheese and puree until smooth. With the machine on, gradually add the 1/3 cup of canola oil and 1/3 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper. In a pie plate, toss the pumpkin seeds with the remaining 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool. In a skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain. Arrange the lettuce wedges on plates and top with the pumpkin seeds, bacon, sliced onion and diced tomato. Serve with the tomato vinaigrette. MAKE AHEAD The tomato vinaigrette can be refrigerated for up to 3 days.