Creamy Bibb Salad Recipes

CREAMY BIBB SALAD RECIPE - (4.6/5)

Steps:

• 1. Whisk together buttermilk, mayonnaise, lemon zest, lemon juice, chives garlic in a bowl. Season with salt and pepper 2. Toss together the lettuce, radishes and half the dressing for one head of Bibb lettuce or all the dressing for two heads 3. serve immediately Note: dressing can be made ahead in the day- refrigerate until ready to serve and refrigerate remaining dressing

BIBB COBB SALAD

Steps:

• Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
• Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
• Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
• Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

CREAMY BIBB SALAD

Steps:

• Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.