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Top Rated Bibb Lettuce Recipes
If you’re planning to cook the chicken indoors (in a cast-iron skillet), make sure you trim the wooden skewers to size before you thread the chicken onto them.
This salad recipe is quick, easy, healthy, and uses homemade dressing.This recipe comes courtesy of Epicurious.
The brightness of the lemon-mint dressing nicely balances out the slighty spicy bitterness of the watercress in this simple salad. Letting the salad sit for a few minutes before serving softens up the leaves as the lemony-mint dressing is soaked up. Blood oranges or any other type of citrus is a great addition for some added color. Try serving this dish with a simply cooked piece of white fish for a healthy, balanced meal. Click here for Recipe SWAT Team: Healthy Greens.
Rubs work just as effectively as a marinade, and if you're working with the grill, you'll avoid flare ups and smoke without missing out on the flavor.
Named after the famous Waldorf Astoria hotel in New York City, the Waldorf salad is straight from another time, but it’s a salad worth bringing back for picnics and parties.
This recipe is a crowd pleaser, especially if the crowd loves avocados. The creamy dressing paired with the bite of arugula, the buttery taste of avocado, and the tang of Parmesan creates a unique and exciting contrast of flavors. It can stand to lose the chicken and can also be spruced up with some frisee or a sprinkle of almonds. If you love avocado, this is a quick and satisfying dish.
OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below.This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside.Click here for 8 Sweet and Savory Sandwiches.
- 1 small red onion, very thinly sliced
- 3/4 cup red wine vinegar
- Kosher salt
- 1/2 cup water
- 6 ounces thinly sliced pancetta
- 3/4 cup extra-virgin olive oil
- 1 large carrot, julienned (2-by-1/8-inch)
- 1 parsnip, julienned (2-by-1/8-inch)
- 8 thyme sprigs
- Crushed red pepper
- 1 small butternut squash&mdashpeeled, seeded and cut into 1/2-inch dice
- 1 small celery root (10 ounces), peeled and cut into 1/4-inch dice
- 2 heads of Bibb lettuce, leaves separated
In a medium bowl, combine the onion with 1/2 cup of the vinegar, 1 1/2 teaspoons of salt and the water. Let stand until the onions are lightly pickled, 3 to 4 hours. Drain.
Meanwhile, preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. Arrange the pancetta on the baking sheet, cover with another sheet of parchment and another baking sheet. Bake for about 30 minutes, until the pancetta is browned and crisp. Remove the top baking sheet and parchment paper and let the pancetta cool.
In a large skillet, heat 2 tablespoons of the olive oil. Add the carrot, parsnip, 4 thyme sprigs and a pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until tender, about 3 minutes. Scrape the vegetables onto a plate and discard the thyme.
Add 2 tablespoons of the olive oil to the skillet along with the squash, celery root, the remaining 4 thyme sprigs and another pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until the squash and celery root are tender, 5 minutes. Discard the sprigs. Return the carrot and parsnip to the skillet. Stir in the remaining 1/4 cup of vinegar and 1/2 cup of olive oil.
Arrange the lettuce on plates. Top with the warm vegetable vinaigrette, pickled onions and crispy pancetta. Serve right away.
What To Do With Bibb Lettuce
If you can refrain from eating fresh Bibb lettuce right off the head, do the next best thing and put it in a salad. Because the leaves are light and tender, you don't need heavy dressing, if you want any at all. It can easily be the star of the dish, and pairs well with crumbles of blue cheese, shaved carrot, a sprinkle of buttermilk dressing, and chopped up pecans.
Also, use the large and bendy leaves to wrap food in. We're talking shredded chicken, grilled kababs, marinated strips of steak, roasted mushrooms, and more. This ingredient is a popular alternative to tortillas for those going low-carb or gluten-free, and, unlike more crunchy lettuce, it doesn't snap apart when you bend it.
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Butter Lettuce Recipes -- Or Boston, Or Bibb Or Whatever You Call It (PHOTOS)
Butter lettuce accomplishes a feat that not many other lettuces can -- it manages at once to be velvety soft and tender, while also being tough as nails. Okay, maybe not as tough as actual nails (you guys are being weirdly literal today), but at least tough enough to hold up to the greens lettuce strength test: lettuce wraps.
The dichotomy between the buttery soft leaf and the crisp, crunchy stem has always made butter lettuce one of our favorite salad greens. As we gathered the butter lettuce recipes that we found for you today, we wondered if this leafy green's versatility is the reason it has so many names: butter lettuce, Boston lettuce, Bibb lettuce -- all the same! But this lettuce is not meant for salads alone. We have also fallen head over heels for braised butter lettuce, and we can't wait to try our newest discovery, butter lettuce soup.
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Boston lettuce is best suited for both raw and cooked applications such as braising or boiling. Predominately used as the principal ingredient in salad, its textures and subtle flavors are a perfect canvas for savory and bold, or bright, fruity companion ingredients. It is also commonly layered in sandwiches or used as a wrap for tuna or chicken. In addition to fresh preparations, Boston lettuce can be cooked and transformed into an earthy and sultry ingredient when slowly braised or added to a bowl of simmering soup, achieving a level of caramelization when paired with the right ingredients such as butter, rich meats, and chicken stock. Boston lettuce pairs well with citrus, tomatoes, radishes, chiles, fried and soft-boiled eggs, fresh or aged goat cheese, ricotta, cottage cheese, sheep's milk cheese, champagne, balsamic vinegar, cream-based dressings such as yogurt or buttermilk, dried fruits, apples, pears, melon, roasted chicken, bacon, shellfish, smoked trout, and herbs such as basil, cilantro, and dill. It will keep 3-4 days when stored in a loosely closed container and stored in the crisper drawer of the refrigerator.
Bibb lettuce is named for its original cultivator, John Bibb. In 1865 he grew his special Bibb lettuce in Kentucky's alkaline soil and began giving the lettuce to his neighbors in town in 1870. The lettuce quickly grew in popularity, and the townspeople began to call the greens “Bibb’s lettuce” after John Bibb’s last name.
How To Make A Beautiful Butter Lettuce Salad
Petal-like butter lettuce leaves are so gorgeous, we like to leave them whole and serve this as a knife-and-fork salad (kind of like Caesar salad). Here’s how to make this springy composed salad:
- Rinse your butter lettuce leaves thoroughly. All of those nooks and crannies that are so good for holding onto salad dressing are also pretty good at holding onto dirt and grit, so before you do anything else, give each leaf of lettuce a good rinse with cold water.
- Whisk your dressing!
- Lay the leaves on a plate——and cover them with all of the other goodies! Bright pink spring radishes for color and crunch, avocado for creaminess, chives for a slight sharpness.
- Dress! Pour the dressing over the leaves and serve!
Best Bibb Lettuce Recipes - Recipes
Photography by Deborah Jones
Love. Love. Love this salad. It’s of my all time favorites. Otherwise known as “Salade De Laitue,” this is an elegant, classic and sure to be one of the most popular you will serve to guests for special evenings or a standby at home. The fresh herbs make all the difference.
As Thomas Keller explains, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich, juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.
This salad is all about freshness. Use plenty of freshly picked fines herbes: parsley, chives, tarragon, and chervil harder herbs, such as savory, rosemary, and marjoram, would be too strong. Finish it with a squeeze of lemon juice.
Buy nice rounded, mature heads of Bibb lettuce, with good weight these will have the greatest amount of tender yellow interior leaves. If the leaves have become at all soft and leathery, a rinse in cold water will refresh them.”
Kosher salt and freshly ground pepper
2 tablespoons minced shallots
2 tablespoons minced chives
¼ cup Italian parsley leave
1 tablespoon plus 1 teaspoon fresh lemon juice
Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin dry in a salad spinner.
Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 ½ teaspoons of the shallots and chives, and 1 tablespoon each of parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.
This is (Bouchon’s) basic vinaigrette, three parts oil, one part acid, pared almost to its essentials-no shallots, no salt, and pepper- so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it , depending on how it’s to be used. Most often it’s used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Salad.
Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in ½ cup of the oil. Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.
This recipe excerpted from BOUCHON cookbook by Thomas Keller (Artisan Books, 2004) is not only an extraordinary collection of recipes, but the exquisite photography captures the sheer passion of one of America’s great chefs.
Absolutely love this recipe. So easy and simple yet beautiful and tasty. Guests raved about it.
This is a basic vinegrette. It's butter instead of oil oil. It was good, but not exciting or tsomething that I'll put in my receipe book to make again.
I made this as the 3rd course for the Snow Day menu and my hubby said it tied for 1st place with the escarole soup. The dressing was so easy and I will certainly make it again. perhaps mixing it with some angel hair pasta and parmesan cheese. Next time I'm going to slice the garlic into a few more pieces so that the butter infuses with more garlic flavor, simple because I love garlic.
Simple but utterly delicious. This is also a fabulous sauce for crab.
Who would believe something so simple could taste so great? I served this to company and they raved about it. Not a morsel was left. I roasted some chopped pecans and added it to the butter mixture. Yum!
I used 2 small heads of Boston lettuce (no Bibb at the store) and halved the recipe for two people. At first glance the recipe sounds strange, but it's surprisingly good -- mellow, with rich nutty and garlicky undertones that don't drown out the delicate leaves. Served it before a steak dinner and it was a hit. The trick, as a previous reviewer said, is to make sure your lettuce is at *room temperature* -- if it's cold, the butter will harden on the leaves upon contact.
There is something sinful about a butter-based salad dressing. This salad surprised everyone, very popular and extremely rich, probably because of the depth of the bibb lettuce moreso than the actual butter as I reduced the amount of butter I used. I served it with an otherwise very light meal, which was important for the success of the salad. I'll make it again for entertaining leftovers are not great from the fridge the next day.
This has become one of our favorites and have made it several times. Do not use chilled lettuce.
This is a great salad. My mom makes it for me and it has a nice light dressing that compliments a heavy meal. Also great for summer dining.
Bibb Lettuce Salad with Candied Walnuts, Oranges, and Feta
Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.
Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper.
Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
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Hamburger Lettuce Wraps
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 8 servings 1 x
This delicious, low carb hamburger recipe is perfect for lunch, dinner or even snacks!
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup mayonnaise
- 2 tablespoons fresh dill
- 2 teaspoon fresh lemon juice
- Bibb or Romaine Lettuce
- Chopped red onions
- Grape tomatoes, cut in fourths
- Mix the mayonnaise, dill and lemon juice in a small bowl. Season with salt and pepper to taste and place in the refrigerator to chill.
- Season the beef with the salt, pepper, garlic powder and onion powder.
- Form the beef into 8, 3 ounce hamburger patties.
- Grill the hamburger patties over medium heat (about 400 degrees) for 3-4 minutes on each side for a medium hamburger. Cook a minute or two longer if you like your burgers medium well, or well done.
- Remove the hamburgers to a platter and cover with foil until ready.
- Serve the hamburgers on a piece of lettuce with the dill mayonnaise, red onions and tomatoes.
These hamburgers are also great served on slider buns!
To prevent the hamburger patties from getting to round on the grill, make an indentation in the center of the meat with your thumb before grilling.
Keywords: hamburger recipe, low carb recipe, low carb dinners, beef recipes, lettuce wraps, healthy recipes