Butter Lettuce With Croutons And Balsamic Vinaigrette Recipes

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BUTTER LETTUCE, CHICKEN, AND CHERRY SALAD



Butter Lettuce, Chicken, and Cherry Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Chicken     Leafy Green     Fourth of July     Picnic     Quick & Easy     Back to School     Backyard BBQ     Dinner     Lunch     Cherry     Spring     Summer     Birthday     Party     Potluck     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved
4 thick slices rustic bread, crusts removed, torn into 3/4" pieces
1 pound fresh cherries, stemmed, pitted, and lightly crushed
3 heads butter lettuce, cored and torn into pieces
4 radishes, thinly sliced
1 tablespoon chopped chives

Steps:

  • Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
  • Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
  • Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

BUTTER LETTUCE WITH CROUTONS AND BALSAMIC VINAIGRETTE



Butter Lettuce With Croutons and Balsamic Vinaigrette image

A quick and easy salad recipe that is great any time of the year. The croutons can be made ahead. The recipe is originally from Sunset magazine.

Provided by Lvs2Cook

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb sourdough bread
3 tablespoons olive oil
1/2 cup olive oil
4 garlic cloves, minced
1/4 cup grated parmesan cheese
1/2 lb bacon
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 1/4 lbs butter lettuce, rinsed and crisped
salt and pepper

Steps:

  • Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
  • Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
  • Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
  • In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
  • Tear lettuce into bite-size pieces and place in a wide serving bowl.
  • Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.

Nutrition Facts : Calories 397.5, Fat 33.3, SaturatedFat 7.6, Cholesterol 22.1, Sodium 475, Carbohydrate 17.2, Fiber 1.7, Sugar 0.8, Protein 8.1

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