Simple Red Leaf Salad Recipes

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Steps:

• For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
• In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
• For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
• For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

ESCAROLE AND RED LEAF SALAD

Steps:

• Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
• Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
• Pour the sauce over the greens. Toss to blend well and serve

ARUGULA, FRISEE, AND RED LEAF SALAD WITH STRAWBERRIES

Steps:

• In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
• On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

RED LEAF AND MANDARIN SALAD

Steps:

• In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS

Steps:

• For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
• 6 3/4-inch-thick slices country bread
• Grill bread 1 minute, turn over, then sprinkle with:
• 3 tablespoons freshly grated Parmesan cheese
• Cover and grill until cheese melts, about 1 minute longer.
• In large bowl, toss:
• 12 ounces red leaf lettuce
• Dressing
• Salt and pepper
• Divide salad and croutons among plates. Before serving, top salad with:
• 1 1/2 ounces shaved Parmesan cheese

RED LEAF SALAD

Steps:

• There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
• You can adjust accordingly.
• Crumble noodles and cover noodles and pecans with 3-4 T butter.
• Toast in oven until brown.
• (They can burn easily so keep an eye on them).
• Mix all together right before serving.
• The pecans and noodles can get soft if they are left in for an extended amount of time.
• Also, the dressing doesn't need to be refrigerated.
• It will start to solidify if it is chilled.
• Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

ARUGULA AND RED-LEAF LETTUCE SALAD

Steps:

• Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
• In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.