265959 butter lettuce escarole dressing Recipes

head butter lettuce, sour cream, vinegar (i use rice ), sugar, kosher salt

butter leaf lettuce (or other soft lettuce - i wash mine even when it s bagged, better safe than sorry i say), an english cucumber, peeled with the flesh diced into a 1/4 inch dice, seeds tossed into the compost, avocado , cut into quarters, peeled then each quarter cut into 3 lovely slices, cook shrimp (i think they actually call these cocktail or salad shrimp found at your fish stand), white balsamic or champagne vinegar (so very mild, if you use a regular white wine vinegar, add a pinch of salt to round it out), dijon musard, minced fresh tarragon, minced fresh basil, minced fresh thyme, salt and pepper, to your taste, good quality extra virgin olive oil (when you are adding the olive oil, taste after 1/4 cup, if it seems to acidic then add some more until you like the balance of vinegar to oil)

lemon juice, extra-virgin olive oil, dijon mustard, kosher salt, pepper, butter lettuce head , torn into large pieces, squash blossoms, stems removed, divided, roasted , unsalted sunflower seeds, avocado, peeled and sliced

apricot jam, balsamic vinegar, ground ginger, cayenne pepper, kosher salt, chicken wings (about 25), extra-virgin olive oil, plus more for the grill, store-bought pesto, fresh lemon juice, head butter lettuce , torn into pieces

butter lettuce leaves, asian sweet chili sauce, skinless, boneless chicken thighs, minced, scallions, minced, soy sauce, cornstarch, peanut oil, shiitake mushrooms (about 1 oz), stemmed, minced, garlic cloves, minced, minced peeled fresh ginger, unsalted, roasted cashews, chopped

butter lettuce leaves, beef sirloin, cut into 1/2 inch cubes, grilled chicken breasts , cut into 1/2 ich cubes, granulated garlic, pancetta, cut into half inch cubes (italian bacon), chinese five-spice powder, ground ginger, hoisin sauce, creamy peanut butter, cilantro leaf, chili paste, agave nectar, water

olive oil, carrots, peeled and diced small, celery ribs, diced, onion, diced, jalapeno pepper, minced, garlic cloves, minced, asian spiced tofu, drained, dried, and crumbled, low-sodium tamari, thai red chili paste, chopped scallion, cilantro, finely chopped, lime , juice and zest of, dry roasted peanuts, chopped, head butter lettuce (depending on size)

shelled edamame (if using fresh or frozen , or 1 14-oz can libby s organic edamame), butter lettuce, cut (i use dole salad bags), shredded carrot, fresh cilantro, pecans, dates, chopped with the pits removed (i use red chinese dates that have no pits)

cider vinegar, honey, shallot, finely chopped, dijon mustard, vegetable oil, salt & freshly ground black pepper (kosher), heads butter lettuce , leaves gently torn, glazed walnuts , i use pecans but any other nut would be good, apple, quartered cored and thinly sliced (honeycrisp or fuji), pomegranate seeds, blue cheese, crumbled (stilton or maytag), tarragon leaf (i don tsp use)

fresh lemon juice, shallot, minced (to yield 3 tbsp), dijon mustard, extra virgin olive oil, minced fresh tarragon, kosher salt, fresh ground black pepper, lemon , juice of, whole artichoke bottoms (prepared for cooking ), heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d), hardboiled egg, quartered

recipe yuzu ponzu , recipe follows, sushi grade yellow fin tuna, sliced 1/4-inch thick, butter lettuce leaves, wonton wrappers, cut into 1/16-inch threads and fried until crispy, paper thin slices fresh jalapeno, spicy chili garlic sauce, for garnish (recommended : sriracha), cilantro, basil oil , recipe follows

sized mexican or hawaiian papaya, diced, mango , semiripe, red onion, diced small, sized beefsteak tomato, diced, crab boil seasoning (recommended : old bay), handful fresh cilantro leaves, coarsely chopped, freshly squeezed orange juice, olive oil, jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half, red pepper flakes, butter lettuce, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

butter lettuce leaves , torn, baby spinach leaves, steamed and torn, fresh flat-leaf parsley sprig, shallot, coarsely chopped (do not use dehydrated here), plain yogurt, fresh lemon juice, prepared vegetable stock (i use vegan, organic stock), salt, fresh ground pepper, extra virgin olive oil, red wine vinegar, sugar, mustard powder, red radish , cut into 1- x 1/8-inch matchstick strips, seeded cucumber , cut into 1- x-1/8 inch matchstick strips

butter, head escarole , large (about 1 1/2 lb), garlic, minced, salt , to taste, pepper , to taste, lemon juice

beets (about 8 oz), sour cream, grated onion, red wine vinegar, sugar, dijon mustard, mixed torn lettuces (such as romaine, red leaf and butter lettuce)

butter lettuce leaf , unblemished, washed and patted dry, roasted peanuts, red seedless grapes (cut in half if you wish), homemade ranch dressing

head butter lettuce , limestone lettuce or 1 head bibb lettuce, torn into bite-size pieces, baby spinach leaves (or 1 head radicchio, thoroughly cleaned and stems removed), red grapefruit, peeled, ripe avocado, peeled and sliced, walnuts , pecans or 1/4 cup almonds, toasted, fresh grapefruit juice, champagne vinegar or 1/2 tbsp good-quality white wine vinegar, salt, chopped red onion, olive oil, fresh ground black pepper , to taste

lettuce, washed & in bite-size pieces (boston or butter lettuce preferred), walnut pieces, feta cheese, crumbled (4 oz.), grapes, sliced in half (red or white ), walnut oil, vegetable oil, white wine vinegar, salt & pepper