Salad - Everyday Greens Salad recipes
Author: Mark Mcdonough
Our homage to the towering greens at NYC’s Via Carota, this salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula). Butter lettuce with shallots vinaigrette.
Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
Feeding a crowd? This expandable or contractible recipe can be multiplied to serve as many as you need.
Provided by: Cristina Ceccatelli Cook
Yields: 8 servings
Number of ingredients: 13
Provided by: Cristina Ceccatelli Cook
Yields: 8 servings
Number of ingredients: 13
Ingredients:
- 1/4 cup Champagne vinegar or white wine vinegar
- 1/4 cup fresh orange juice
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon finely grated lime peel
- 1 teaspoon finely grated orange peel
- 1/2 cup grapeseed oil or olive oil
- 1 large head of escarole, coarsely torn
- 1 head of butter lettuce, coarsely torn
- 1 Granny Smith apple, quartered, cored, thinly sliced
- 1 cup fresh pomegranate seeds
- 2/3 cup hazelnuts, toasted, husked
How to cook:
- Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Mix all ingredients in very large bowl. Toss with enough dressing to coat.
Tags:
Everyday Greens Salad
Our homage to the towering greens at NYC’s Via Carota, this salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Provided by: Molly Baz
Yields: 4 servings
Number of ingredients: 8
Provided by: Molly Baz
Yields: 4 servings
Number of ingredients: 8
Ingredients:
- 1½ cups extra-virgin olive oil
- ¾ cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- Kosher salt
- 8 oz. mixed tender greens
- 1 cup torn tender herbs (optional)
- Kosher salt
How to cook:
- Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
- Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
- Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.
Butter Lettuce with Shallots Vinaigrette
Butter lettuce with shallots vinaigrette. We love salad in our family. Ever since I can remember it has graced our evening meals.
Provided by: Giangi Townsend
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 7
Provided by: Giangi Townsend
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 7
Ingredients:
- .50 teaspoon salt (1/2 teaspoon salt)
- 1 tablespoon red wine vinegar (1 tablespoon red wine vinegar (white wine vinegar is fine too))
- .50 teaspoon mustard (1/2 teaspoon Dijon mustard)
- 1 shallot (1 small shallot, diced)
- 1 head of butter lettuce (1 head of Butter lettuce)
- freshly ground pepper (freshly ground black pepper)
- 3 tablespoons olive oil (3 tablespoons olive oil)
Nutrition:
- Calories: 98 kcal
- Carbohydrate: 1 g
- Fat: 10 g
- Saturated Fat: 1 g
- Sodium: 299 mg
- Serving Size: 1 serving
- 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, Chicken, and Cherry Salad
Butter Lettuce, Chicken, and Cherry Salad Recipe
Provided by: The Bon Appétit Test Kitchen
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 13
Provided by: The Bon Appétit Test Kitchen
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 13
Ingredients:
- 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
How to cook:
- 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.
