Leaf Lettuce Salad With Parmesan Crisps Recipes

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WILTED LEAF LETTUCE SALAD



Wilted Leaf Lettuce Salad image

When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

4 cups torn leaf lettuce
1 small onion, sliced
3 radishes, sliced
6 bacon strips, diced
2 tablespoons vinegar
1 teaspoon brown sugar
1/4 teaspoon ground mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.

Nutrition Facts :

LEAF LETTUCE SALAD



Leaf Lettuce Salad image

Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...

Provided by Tom Collins

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 bunch leaf lettuce
1 cup mayonnaise
2 tablespoons vinegar (I prefer red wine vinegar or apple cider vinegar)
3 tablespoons sugar

Steps:

  • Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
  • Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
  • Remove the individual leaves from the main plant -- Do not cut, pull them apart --
  • Rinse each leaf under cold water and shake excess water off the leaves --
  • Remove the tender portion of the leaf from the stalk and discard the stalk --
  • 'Tear' leaves into whatever size you think will fit into your mouth --
  • This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
  • Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
  • This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8

LEAF-LETTUCE SALAD WITH PARMESAN CRISPS



Leaf-Lettuce Salad with Parmesan Crisps image

Enliven your salad with these cheese crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 4

1/2 cup finely grated Parmesan cheese (2 ounces)
3/4 pound red or green leaf lettuce
Reduced-Fat Herb Vinaigrette
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
  • Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
  • Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.

RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS



Red Leaf Caesar Salad with Grilled Parmesan Croutons image

Provided by Melissa Clark

Categories     Salad     Cheese     Fish     Side     Quick & Easy     Summer     Grill/Barbecue     Lettuce     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

For the dressing, puree in blender until anchovies are finely chopped:
3 anchovy fillets
2 tablespoons fresh lemon juice
1 large garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
Fresh lemon juice to taste
Salt and pepper

Steps:

  • For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
  • 6 3/4-inch-thick slices country bread
  • Grill bread 1 minute, turn over, then sprinkle with:
  • 3 tablespoons freshly grated Parmesan cheese
  • Cover and grill until cheese melts, about 1 minute longer.
  • In large bowl, toss:
  • 12 ounces red leaf lettuce
  • Dressing
  • Salt and pepper
  • Divide salad and croutons among plates. Before serving, top salad with:
  • 1 1/2 ounces shaved Parmesan cheese

LEAFY SALAD WITH CRISP APPLE SLICES AND PARMESAN CHEESE CURLS



Leafy Salad with Crisp Apple Slices and Parmesan Cheese Curls image

curly lettuce leaves to catch the dressing, crispy, crunchy apple slices, rich, salty parmesan cheese. This is a salad that ROCKS!

Provided by evelynathens

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 small radicchio, leaves separated and torn into small pieces
2 heads Belgian endive, leaves separated and torn into small pieces
1 small frisee, tough stems removed and torn into small pieces
1 bunch rocket, torn into small pieces (or roka)
1 tart green apple, such as granny smith,peel left on,thinly sliced
1 sweet red apple, such as fuji,peel left on,thinly sliced
1/2 cup walnut halves, toasted
2 cups parmesan cheese, curls (or more)
2 1/2 tablespoons cider vinegar or 2 1/2 tablespoons white wine vinegar
1/2 cup extra virgin olive oil or 1/2 cup walnut oil, plus
1 tablespoon extra virgin olive oil or 1 tablespoon walnut oil
salt & freshly ground black pepper

Steps:

  • Have previously washed your lettuces and spun dry, or put in a large, clean pillow case and swung over your head for a few seconds (this really works! The centrifugal force gets the water off the leaves and the pillow case absorbs it- don't let anyone see you doing this- they'll think you're insane).
  • Whisk together the dressing ingredients in a small bowl.
  • Combine the lettuces in a large bowl and toss well.
  • Add the apples and nuts and drizzle with the dressing.
  • Toss again.
  • Using a vegetable peeler or sharp paring knife, shave curls off if a wedge of parmesan over the top (be generous!).
  • Serve at once as the lettuce will start to wilt with time.

LEAF-LETTUCE SALAD WITH PARMESAN CRISPS



Leaf-Lettuce Salad with Parmesan Crisps image

From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.

Yield Serves 6

Number Of Ingredients 10

1/2 cup finely grated Parmesan cheese (2 ounces)
3/4 pound red or green leaf lettuce
Reduced-Fat Herb Vinaigrette (recipe below)
Coarse salt and fresh ground pepper
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)
1/2 small garlic clove
Coarse salt and fresh ground pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
  • Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
  • Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
  • In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.

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