Butter Lettuce With Orange Muscat Champagne Vinaigrette Recipes

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
• Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE

Steps:

• Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
• Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
• You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

BUTTER LETTUCE AND HERB SALAD

Steps:

• In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
• Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
• While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE WITH CROUTONS AND BALSAMIC VINAIGRETTE

Steps:

• Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
• Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
• Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
• In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
• Tear lettuce into bite-size pieces and place in a wide serving bowl.
• Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE

Steps:

• Please note that all ingredient amounts are estimated.
• Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
• Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• Divide and arrange on 4 salad plates.
• Garnish each serving with apple mint leaves and pepitas.
• Pass the dressing.