7 lettuce creamy shallot dressing Recipes

reduced-fat mayonnaise, dijon mustard, orange juice, chopped shallots, fresh ground pepper, head boston lettuce , torn into bite-size pieces (5 cups), grated carrot (1 carrot), grape tomatoes, rinsed and cut in half, snipped fresh tarragon (optional) or 2 tbsp chives (optional)

fat-free sour cream, minced shallot, minced fresh or 1 tsp dried tarragon, dijon mustard, white wine vinegar, water, garlic clove, minced, julienne-cut peeled celeriac (celery root; about 1 1/2 lb), coarsely chopped romaine lettuce (about 2 heads ), trimmed watercress (about 2 bunches), chopped walnuts, toasted

shallots, peeled and finely chopped, white wine, double cream, chopped fresh chives, chopped fresh lovage (or celery leaves), lemon , juice of, thick full fat creme fraiche, salt and pepper, cold cooked chicken, diced (approx 400g), lettuce, to serve, flowering chives and lovage (to garnish)

mayonnaise, shallot, minced, sherry wine vinegar, garlic clove, minced, dijon mustard, crumbled roquefort cheese, whipping cream, beets, tops trimmed, hearts of romaine lettuce , quartered lengthwise, ends left intact, red onion, thinly sliced, watercress bunch, thick stems trimmed, walnut halves, toasted

tuna steaks, fresh ground pepper, kosher salt, olive oil, jumbo pasta shells , cook according to package directions (but don tsp overcook, you don tsp want them to break apart), mayonnaise (you can use a little more if you want, but i prefer a light dressing), celery ribs, cut lengthwise and then chopped fine, red onion, chopped fine, roasted red peppers (jar is fine , i always keep some on hand), scallions, fine diced (white and green parts ), kalamata olive, chopped (you can substitute black olives), anchovy fillets, fine minced (don tsp shy away, you will never notice them but wow, what a great flavor), capers, drained and chopped, fresh lemon juice, fresh parsley, fine diced, pepper, tomatoes, chopped and then lightly pureed in the food processor, fresh basil, chopped fine, shallot, chopped, olive oil, red wine vinaigrette, salt, pepper, salad greens, for serving (use your favorite , i love some torn bibb or boston lettuce for a creamy texture), lemon, cut in 4 wedges (1 per plate as a garnish and squeezed on the salad)