Onion Bibb Salad 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.

BIBB LETTUCE SALAD

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

CREAMY BIBB SALAD

Steps:

• Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

ONION-BIBB SALAD

Steps:

• Place chilled, dried greens, onion, and cucumber in a salad bowl. Zigzag a stream of salad oil over, then a mixture of the vinegar and Worcestershire. Sprinkle with salt and sugar. Grind pepper over generously.
• Toss gently and serve.

BIBB LETTUCE SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• In a large bowl, combine lettuce, onion, blueberries, and walnuts.
• Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
• Serve remaining vinaigrette on the side.
• To prepare Blueberry Vinaigrette:.
• In the work bowl of a food processor, combine all ingredients.
• Pulse until smooth.
• Refrigerate until serving time.

GRILLED ONION SALAD

Steps:

• Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

ORANGE-ONION LETTUCE SALAD

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

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.