BOSTON LETTUCE WITH SHAVED PARMESAN
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
RED LETTUCE WITH BALSAMIC ONIONS
This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
- 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
- To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
BOSTON LETTUCE AND RED ONION SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.
- Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 2 grams
BOSTON LETTUCE WITH VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
- Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
- Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
BOSTON LETTUCE SALAD
Provided by Dave Lieberman
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
RED LETTUCE WITH BALSAMIC ONIONS
Delicious salad adapted from Ina Garten. A little blue cheese sprinkled on top makes a nice addition.
Provided by GaylaJ
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prehead oven to 375°F.
- Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Bake for 12-15 minutes, until the onions are tender.
- Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
- To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.
Nutrition Facts : Calories 358.6, Fat 36.3, SaturatedFat 5, Sodium 483.6, Carbohydrate 7.9, Fiber 1.6, Sugar 2, Protein 2
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