Chickenpotatoandbutterlettucewithlightricottadressing Recipes

BUTTER LETTUCE WITH CREAMY CITRUS DRESSING AND GARLIC TOAST

Steps:

• Cut the lettuce into quarters, making sure the leaves stay attached at the bottom and form a wedge; wash lettuce well and spin dry.
• Return lettuce to refrigerator to chill, at least 20 minutes.
• Whisk together mayonnaise, sour cream or yogurt, white wine vinegar, and lemon zest; season with salt and pepper, cover, and refrigerate until ready to serve.
• Cut the crusts off the bread.
• Heat a large skillet over medium heat, add butter, oil, garlic, and cook about 1 minute; add bread slices and cook 1 to 2 minutes on each side until golden brown.
• Blot toast on paper towels and cover to keep warm.
• Place lettuce wedges in a bowl and toss with dressing.
• To serve, place a warm garlic toast on a serving plate, top with a lettuce wedge; garnish with chopped chives and Parmesan cheese.

BUTTER LETTUCE AND HERB SALAD

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE

Steps:

• Please note that all ingredient amounts are estimated.
• Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
• Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• Divide and arrange on 4 salad plates.
• Garnish each serving with apple mint leaves and pepitas.
• Pass the dressing.

CHICKEN, POTATO AND BUTTER LETTUCE WITH LIGHT RICOTTA DRESSING

Steps:

• Fill a large pot with enough water to cover chicken. Add garlic and bay leaf and bring to a boil. Place chicken in pot and gently simmer until cooke through, 15-20 minutes. Remove chicken and garlic and cool. Reserve cooking liquid.
• Meanwhile, place potatoes in a pot and cover with cold water. Cook 20 minutes or until tender. Drain and cut potatoes in half. Set aside.
• To make dressing: Place garlic in food processor container. Pulse a few times. Add 2 tbs cooking liquid and lime juice, salt and ricotta. Pulse to combine. With machine running, add the olive oil a little at a time until mixture is emulsified. Stir in dill and season with pepper.
• Slice chicken breasts in strips. Divide chicken, lettuce leaves, potatoes, and tomatoes among serving plates.Drizzle with dressing and serve immediately with remaining dressing on the side.