butter lettuce

Roasting salmon low and slow in one large piece means just cooked, perfectly medium-rare salmon every time. In a pinch, this recipe would work with pre-portioned salmon fillets, but make sure they are at least an inch thick, and decrease the cooking time by about 5 to 8 minutes. The lemon dressing here is tangy, floral and, yes, a little bitter (as the whole lemon is involved, pith and all). If that’s not your preferred flavor profile, feel free to only use the zest and juice.

Salmon With Whole Lemon Dressing

lemons, seeds removed,

shallot or garlic clove, finely chopped

oregano, marjoram or thyme sprigs, leaves

white wine vinegar

salt and black pepper

olive oil,

salmon

butter

Persian cucumbers

Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.

Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.

This flavorsome salad makes it easy to eat your greens.

Ultimate green salad

flat-leaf parsley, leaves picked

watercress sprigs

wild rocket leaves

butter lettuce, leaves separated, torn

tsp caster sugar

eschalots, thinly sliced

extra virgin olive oil

vinegar

Easy Lettuce Salad Recipe with tomato, cucumber, dill, onion, olive oil, salt, pepper and one secret ingredient that makes this green salad THE BEST healthy summer salad.

Lettuce Salad with Tomato and Cucumber

lb (2 medium) English cucumbers (coarsely chopped)

lb (4 medium) tomatoes (coarsely chopped)

lb (large bunch) any lettuce (coarsely chopped)

dill (finely chopped)

white or red onion (thinly sliced)

tbsp extra virgin olive oil

tbsp toasted sesame oil (optional (see notes))

salt

black pepper (to taste)

Garlic and vinegar (to taste (optional))

In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to prep and add ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).

Toss gently just until combined.

Serve immediately or within an hour.

Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it’s also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.

Tofu Larb

glutinous (sticky) or jasmine rice

extra-firm

neutral oil,

lemongrass

shallot,

makrut lime leaves (optional),

mixed soft herbs, scallions

kosher salt,

butter lettuce, leaves

store-bought crispy fried shallots

lime juice (from about 2 limes)

brown sugar

soy sauce

red-pepper flakes

Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.

Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.

Crumble the tofu into small chunks and place in a large bowl.

Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.

To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.

Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tsp white pepper

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

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5348771529001-5977447755001

Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce

unsalted butter

pork top loin roast or rib-end loin roast

Salt

black pepper

dry white wine

bay leaf

thyme

yellow onion, coarsely chopped

pancetta,

spring onion, white and green parts, thinly sliced

asparagus, peas

butter lettuce,

chopped herbs,

Lemon juice

In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.

In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.

Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

Sheet pan salad with zippy shallot herb dressing is a satisfying vegan dinner salad that comes together in 45 minutes. Tender sweet squash, roasted broccoli, chickpeas for protein, fresh greens, and a zippy homemade dressing that you&#39;ll want to put on everything.

Sheet Pan Salad with Zippy Shallot Herb Dressing

garlic powder

cumin

coriander

sumac

delicata squash, seeded and cut into ¼ inch slices (3-4 cups sliced squash total)

olive oil, divided

19 oz can chickpeas, drained and rinsed (about 2 ½ cups chickpeas)

broccoli crown,

sea salt and ground black pepper,

basil

chives

champagne vinegar

Dijon mustard

maple syrup

Tamari

olive oil

Boston/Bibb lettuce, leaves

baby arugula

¼ cup toasted walnuts, chopped

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Make the spice blend. In a small bowl, stir together the garlic powder, cumin, coriander, and sumac. Set aside.

Place the sliced squash in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the squash out over a section of the baking sheet, keeping it all in a single layer.

Dry the chickpeas with a clean kitchen towel and transfer them to the large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle another ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the chickpeas out over a section of the baking sheet, keeping them in a single layer. Leave a space on the baking sheet for the broccoli, which will be added later.

Pop the baking sheet into the oven and set a timer for 15 minutes. Add the broccoli florets to the bowl and toss with the remaining spice blend, remaining tablespoon of olive oil, salt, and pepper. When the 15 minute timer goes off, remove the baking sheet from the oven. Stir up the chickpeas and flip the pieces of squash over. Add the broccoli to the empty space.

Pop the baking sheet back into the oven for another 15 minutes. When the squash is tender and the broccoli has some golden brown edges, you’re good to go.

While the second stage of the roast is happening, make the dressing. In an upright blender, combine the shallot, basil, chives, champagne vinegar, Dijon mustard, maple syrup, Tamari, salt, pepper, and olive oil. Blend on high until completely smooth. Give it a taste and adjust seasoning if necessary. Set aside.

In the large bowl that you tossed the veg and chickpeas in, add the torn lettuce and arugula. Season with salt and pepper and toss.

Once the vegetables and chickpeas are done roasting, pull them out of the oven and toss them with the lettuce and arugula, right on the baking sheet. Drizzle with the shallot herb dressing, and top with the chopped walnuts. Enjoy immediately!

If you love going out for burgers, you'll be amazed by how easy it is to make your own gourmet burgers at home! These homemade juicy beef patties are beautifully seasoned and full of flavour. Pop them in the pan, then finish them off with melted Swiss cheese, plus all the classic toppings!

The Best Burger in Oz recipe

splash extra virgin olive oil

panko dried breadcrumbs

beef mince

egg lightly beaten large

parsley

black cracked pepper

sea salt

butter lettuce large leaves

tomatoes sliced

Swiss cheese

onion

dill pickles thinly sliced

tomato sauce

mustard

brioche buns

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5348771529001-6026234664001

Tender Wedge Salad with Homemade Blue Cheese Dressing

FOR THE BLUE CHEESE DRESSING:

blue cheese crumbles

tsp pepper

sour cream

mayonnaise

half-and-half cream

FOR THE SALAD:

baby butter head (Bibb

meaty uncured bacon, oven roasted until crisp-cooked; crumbled

cherry or grape tomatoes, halved

pepper

This crisp butter lettuce salad is simple and fresh! Dress this delicate lettuce with Parmesan dressing, chives and breadcrumbs.

Butter Lettuce Salad

butter lettuce (Bibb lettuce or Boston lettuce)

shallot

cherry tomatoes (or radishes)

Italian panko*

Parmesan Peppercorn Dressing (recipe below)

Parmesan shavings, for garnish (optional)

Greek yogurt

Parmesan cheese, finely grated

red wine vinegar

water

Wash and dry the lettuce (a salad spinner makes quick work). Then tear it into pieces.

Thinly slice the shallot. Slice or quarter the cherry tomatoes or thinly slice the radishes. Finely chop the chives.

Make the Parmesan dressing: whisk together the mayonnaise, Greek yogurt, grated Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper and water until a creamy dressing forms.

Place the butter lettuce on salad plates or a large platter. Top with the sliced tomatoes or radishes, shallot, chives, and Parmesan cheese shavings. Drizzle with about 1/2 cup of the dressing and sprinkle with Italian panko.

From Caroline Chambers' What to Cook When You Don't Feel Like Cooking
Note: 

Tofu: I have written the recipe as Caroline included it in her book, but having made this several times now, I find that the tofu browns up a little easier if you press it ahead of time. You absolutely do not have to press it ahead of time, so don't let this deter you — again I have made it several times without pressing it — but if you have the time, press it: I like to wrap my block in a clean dish towel, set it on a cooling rack over a tray, and weigh it down with a 28-ounce can of tomatoes set in the container the tofu was packaged in. 
Honey: To make this vegan, replace the honey with maple syrup or brown sugar. 

Crispy Miso Lime Tofu 

limes

white or yellow miso

rice vinegar

honey

ginger

red pepper flakes

(14-

neutral oil or extra-virgin olive oil

Toppings (optional): sesame seeds, sliced scallions, fresh herbs

Pull the leaves off the head of butter lettuce, then wash and dry them. Cut the limes in half. (Note: Depending on the size, you&#8217;ll need roughly 8 to 10 lettuce leaves.)

In a medium bowl or liquid measuring cup, stir together the juice of 1 lime (about 3 tablespoons), the soy sauce, 2 tablespoons water, the miso, vinegar, honey, ginger, garlic powder, and red pepper flakes. Smash the miso against the side of the cup to be sure it incorporates to make a smooth sauce.

Warm your largest skillet over medium-high heat. If you did not press your tofu ahead of time: Working over the sink, remove the tofu from the container, pour out any liquid, and reserve the container. Use your hands to break the tofu into a few pieces and squeeze out as much liquid as you possibly can. This won’t be pretty! It’ll break apart into little bits. That’s perfect, you’re doing it right. When you feel like you’ve squeezed all the liquid you can out of the tofu, place it back in the container it came in. If you did press your tofu ahead of time: Crumble the tofu into a medium bowl. 

Add the oil to the super hot skillet. When it shimmers, add the squeezed, crumbled tofu in an even layer and let it sit, undisturbed, for 3 minutes. Give it a stir, then let it sit for 3 minutes more. It should start to look crispy and golden brown at this point. Keep going with this stir-and sit pattern once or twice more, adding more oil to the pan as needed, until the tofu is crispy all over (9 to 12 minutes total). Add the sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute. Turn off the heat.

To serve, fill the lettuce leaves with the crispy tofu and any of the suggested toppings. Squeeze the juice from the remaining lime over top just before eating.

This was very tasty -- we all enjoyed the combination of flavors! The toppings are key. It would also be great tossed together in a bowl, perhaps with rice as well. (We had jasmine rice on the side and called it dinner.) 

The only comment I'd make is that the crumbles, while delicious, weren't really crispy -- they were chewy, but not crispy. I enjoyed the technique, though!

Super tasty! Would agree with comment below, tofu isn’t really crispy, but still very flavourful and I liked the cooking method and process.  This was a hit at dinner with easily accessible ingredients that I normally have on hand. Agree with you that this could be a nice plant based taco filling. Yum! I used mindful food plant based honey in this and it was perfect. 

Thanks for sharing a great recipe. 

Finally made this tonight. Been on my list since post. Husband was not so excited when he heard what was for dinner. He is eating in kitchen now (I already ate- it was yum). He just hollered how good it was. Yay me yay Ali. 

I made this today and it was incredible.  I used Red Miso Paste (that's what I had on hand) and it was perfect.  I did find that I needed to cook it a bit longer to get it crispy and I could definitely have eaten the entire batch straight out of the pan.  I have 3 more blocks of Tofu in the refrigerator and I'm already planning on making it again in the coming days.   Thank you Ali.

Made this tonight and served it as a bowl with roasted broccoli and Brussels sprouts over rice. I doubled the tofu recipe cause I always want more protein. It is delicious, even with a bit of improvisation (only had half the rice vinegar so subbed apple cider for the rest). I also went with the lime measurement (TBS vs a lime) and wound up with slightly less than the number of TBS called for and it was almost too lime-y, so I’d recommend starting with less and adding to taste. 

This was amazing!!! Made it for the family, including a 2 year old who started rolling his eyes and exclaimed with a mouth full of tofu how delicious it was.

Top 11 butter lettuce recipes from across the web

The most viewed butter lettuce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salmon With Whole Lemon Dressing

Ultimate green salad

Lettuce Salad with Tomato and Cucum...

Tofu Larb

Chicken, taro and glass noodle spri...

Pork Top Loin Roast With Asparagus,...

Sheet Pan Salad with Zippy Shallot ...

The Best Burger in Oz recipe

Tender Wedge Salad with Homemade Bl...

Butter Lettuce Salad

Crispy Miso Lime Tofu

Top 11 butter lettuce recipes from across the web

The most viewed butter lettuce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon With Whole Lemon Dressing

Ultimate green salad

Lettuce Salad with Tomato and Cucum...

Tofu Larb

Chicken, taro and glass noodle spri...

Pork Top Loin Roast With Asparagus,...

Sheet Pan Salad with Zippy Shallot ...

The Best Burger in Oz recipe

Tender Wedge Salad with Homemade Bl...

Butter Lettuce Salad

Crispy Miso Lime Tofu

The most viewed butter lettuce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine