Boston Lettuce And Watercress Salad Recipes

BOSTON LETTUCE WITH SHAVED PARMESAN

Steps:

• In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
• In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

BOSTON LETTUCE SALAD

Steps:

• Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.
• Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.

BOSTON LETTUCE AND WATERCRESS SALAD

Steps:

• Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
• Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
• Add the greens and toss well with the dressing.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

WATERCRESS AND BOSTON LETTUCE SALAD WITH WALNUTS

Steps:

• In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.

FENNEL AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
• In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

RED-LEAF LETTUCE AND WATERCRESS SALAD WITH BUTTERMILK DRESSING

Steps:

• In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.

RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
• Make salad:
• Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
• Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Steps:

• Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.