lettuce recipes

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

Kosher salt

dry white wine

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

thyme

pepper

olive oil

cherry tomatoes

Boston lettuce, leaves

radishes,

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

Caesar Salad

bread

Kosher salt and fresh cracked pepper

Parmigiano-Reggiano

parsley

garlic

sherry vinegar

Dijon mustard

white anchovies

canola oil

leaves

Pecorino Romano cheese

anchovies,

For the croutons: Heat the olive oil over medium-high heat in saute or frying pan. Once it is hot but not smoking, add the bread pieces and stir until the bread has been evenly toasted and is golden brown. Season with salt and pepper. Place the croutons in a bowl with a lining of paper towel to drain the oil. Immediately toss the cheese into the croutons, followed by the parsley. Store at room temperature.

For the dressing: Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor. Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy. With the machine running, emulsify the oil into the paste in a steady stream. Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.

To finish the salad: Place the lettuce leaves onto a serving platter and drizzle the dressing on top. Season with salt and pepper. Using a peeler, shave large pieces of the Pecorino cheese over the lettuces, followed by the croutons and anchovies if using.

This recipe is delicious!  My first suggestion is to at least double the amount of croutons you make as you, or your husband, will likely eat most of them before dinner roles around.  I am pregnant, and raw egg yolks are a no no, so I cooked the egg yolk with a little water and fresh lemon juice on the stove over low heat stirring continuously until it thickened, like a custard.  It made the dressing a bit thicker than it would have been, but it tasted amazing and was pregnancy safe!  This will become a must-make for dinner parties to come!

This dressing is probably the best dressing I've ever had, and super easy to make. I'll be making it in bigger quantities to keep around the house for salads and to bring to work. The only reason it's not 5 stars is because of the croutons. They didn't really crisp up, and they retained a lot of oil despite doing everything I could to drain them. Maybe next time I will try baking them. 

This is by far our favorite Caesar salad - specifically the dressing. It is the bomb. I have made this many many times and it always turns out perfect. This is also the most requested Caesar dressing of my family members.

Excellent recipe and my go to for making Caesar salad.... every single time.  The only bummer is that I cannot freeze the dressing left overs.. however, it does mean salads for a few days afterwards which is fine by me.

Oh Gosh! All the members of my family are avid caesar salad lovers! I wanted something new as my old recipe was falling a bit flat with the family. This was partially due to a dressing comprised of raw garlic. I followed this recipe almost as written. I didn't have white anchovies just the usual ones so I used half the amount specified and I added more roasted garlic just cause I love it. Also added the juice of one small lemon which really balanced out the dressing. Now I just have to stop my youngest from dipping all those gorgeous croutons in it before dinner.

This is a wonderful recipe, especially the dressing!  I've made it three or four times now for my family of 6.  It makes a LOT of dressing, so be prepared to be putting it on everything for a few days.  If you like an extra kick, throw a raw clove of garlic in the food processor, too.  My children love eating the whole Romaine leaves with their hands.

I have tried so many Caesar recipes and this is by far my favorite! A total home run with this recipe! Like the reviewers below noted, I added the juice of half of a lemon. I also used half canola oil and half olive oil. Delicious!

Um I guess I should have read the review that sqeezed a half a lemon into this dressing, because I didn't and it tasted fishy.  Maybe it was the anchovies I used but I have to think the lemon cuts that taste.  Why would they leave such an important ingredient out???  Whoever wrote the recipe needs to revisit this page because I am willing to try again, next time with the lemon.  Advice....don't forget the lemon!!!!

This is without a doubt the best Caesar Salad I have ever had. So easy to make and absolutely delicious! My whole family loves it and it is now my go-to recipe for salads when company comes. Love the presentation suggestion! At first I was a little skeptical about how our friends would react to picking up the lettuce leaves but they really thought it was fun! Beautiful to present as well. If you make this salad stick to the recipe- especially the homemade croutons. Flawless recipe! I will definitely be trying more of Chef Zakarian's recipes. 

This is an excellent dressing. It is quick to make and is an absolute must as a dip on artichokes as well as using on hearts of romain. On the show he used lemon juice that is not in this recipe for some reason. I used two tablespoons and it was perfect. I think this dressing is perfectly balanced with the lemon, anchovies and Parmigiano-Reggiano cheese. The dijon and the sherry wine vinegar are musts here as well. (Everyone devoured all the croutons first, so make double or triple so you can have some for another salad.

https://www.foodnetwork.com/videos/chef-zakarians-caesar-salad-0196643

Iron Chef Zakarian shares his recipe for a simple, classic Caesar salad.

Chef Zakarian's Caesar Salad

Barbecued Chinese Chicken Lettuce Wraps

cups, 4 handfuls, fresh shiitake mushrooms

chicken breast or chicken tenders

light colored oil, oil

salt and coarse black pepper

garlic, chopped

ginger

orange, zested

red bell pepper, diced small

tin,

scallions, chopped

navel orange -- platter garnish

Barbecued Chinese Chicken Lettuce Wraps: Rachael Ray

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

It was quick and easy but next time I will use ground chicken instead, just personal preference, maybe add some spice to it, but definitely a good, easy dinner that you can tweak to fit your preference!

So easy and delicious! I left out the mushrooms and bell peppers and forgot about the orange/zest, but this was still so yummy!  I think the ginger really takes it to the next level.  Next time will throw in some carrots, too. This will be a go-to recipe 

Great!  I used fish sauce along with hoisin.  Add some chopped cashews...I used Bibb leftuce but the leaves weren't big enough...stick with iceberg!  

Wonderful, will be making again real soon! Instead of wraps, I tore the lettuce into salad size pieces and served the chicken on top. Great recipe!

Just made these and WOW!!! I was just looking for something quick to do with some chicken and I was in the mood for asian. These did not disappoint! Had to make some Hoisin because I didn't have any on hand, but it was simple to make. Also used juice from a cutie instead of zest and it was still very good! (Also only had carrots and green onions for veggies) I will definitely be making these again very, very soon! Thank you! 

Delicious!!! I read the reviews and added regular sesame oil as well as spicy sesame oil (maybe 1/2 tblspn each). Also added a whole bell pepper and some cubed zucchini. Will definitely make again! 

This was a great, quick and easy recipe for dinner! If you have some extra options while making it I would suggest adding another sauce flavor to it (like sesame oil or the like). The hoisen sauce was the only strong flavor coming through for me. Still delicious though! 

Easy. Good blend of ingredients however I found it a bit bland. Next time I will add the garlic chili sauce to spice it up.

<span>Excellent! Orange, garlic &amp; ginger, what could go wrong!  I doubled it and added more mushrooms. So easy to adjust flavors by adding more or less hoisin. Took me a bit longer than 30 min due to more chopping needed for larger quantity made. </span>

https://www.foodnetwork.com/videos/chinese-chicken-lettuce-wraps-0171030

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Chinese Chicken Lettuce Wraps

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Beef Taco Salad with Chunky Tomato Dressing

beef

garlic,

black beans, drained and rinsed

chili powder

cayenne pepper,

water

tomatoes,

lime juice

salt

black pepper

hearts romaine lettuce, chopped

Cheddar

corn tortilla chips (about 32 chips)

Ellie Krieger's Beef Taco Salad as seen on Food Network

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Searched for a low carb taco salad and came across this.  Loved the idea of the dressing, but the meat sounded a bit bland and thought the salad could use more vegetables.  So I added a diced yellow onion and diced jalapeno to the meat as it cooked before adding the garlic and remaining ingredients.  Added diced green and red pepper as well as diced avocado and thinly sliced green onion to the salad.  Used Trader Joe's Longboard chips.  Husband and son LOVED the salad!!  And considering my son isn't a fan of raw tomatoes, he loved the dressing. I plan to check out this chef's other recipes.

I must say this recipe It was quick to make and I loved it. My husband loved it and went back to get more. Can’t wait to have the leftovers tomorrow for lunch. 

This was very simple to make.  Has great flavor and is a quick weekday meal.  Our day loved it and we will definitely be making this again!!

Pretty good. I made some modifications (of course, as follows: I used 93/7 ground turkey; I diced red onion and sauteed it with the garlic before adding the meat; I used more chili powder than called for, as well as some crushed red pepper, and habanero sauce, because I didn't have any cayenne; I liberally salted the meat, as well as added some bouillon granules; in a separate pan, sauteed the beans in a little bit of bacon fat and then roughly mashed them; I tore up corn tortillas and baked them; I added lime zest to the dressing; and I added a couple tablespoons of all-natural sour cream to the dressing. Overall it turned out pretty dang good. I like strong flavors, though, and thought the original recipe might be a bit bland--some other reviewers have mentioned that the meat didn't have a lot of flavor. 

I didn't love the taste of the dish -- although I loved the idea of a lime dressed ground beef salad. I found the beef bland (which may have been the fault of the lean beef. I'll try to make the beef next time adding cumin, cinnamon, jalapenos, more garlic and onions.  But although I didn't love this,  I think Ellie Krieger has a lot of great ideas and does a great job. And all without relying on butter and cream!

I added 2 avocados to the tomato salsa as well.  I don't care for tomatoes too much, but this dish was really excellent, and I was surprised by how much I enjoyed the fresh taste of the tomato/avocado salsa.  Please give this dish a try.

I substituted cooked and shredded chicken breast and it was wonderful! I will definitely make this again. . .and again!

Followed this recipe as written though added a little sour cream to the salad.  Really good, would make again.  

Loved it!  I substituted chicken for the beef and it was awesome!  My new go to.

Very satisfying for a low cal salad. Started eating a bit more healthy and this was a good choice.  I did use pepper jack cheese for an extra kick 

https://www.foodnetwork.com/videos/beef-taco-salad-0125818

Ellie's taco salad has half the calories and fat of the fast-food variety.

Beef Taco Salad

I'd be willing to wager you've never had a salad like this one, and neither have your guests. It's sort of a whimsical play on Caesar salad that defies expectations. Whatever you think of it, this is guaranteed to be a conversation piece.

Frozen Lettuce

iceberg lettuce

vegetable oil

mayonnaise

rice vinegar

lemon juice

Worcestershire sauce

white miso

onion

Parmesan

anchovy paste

yellow mustard

lemon, zested

Salt and black pepper

goat cheese

Annatto seeds, for garnish, optional

croutons,

Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.

In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.

In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.

Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.

This was nasty. Lettuce should not be frozen!!

Family Favorite Salad With Homemade Ranch Dressing And Croutons

butter

Ranch Dressing, recipe follows

cherry

avocados, halved, pitted and flesh diced

sour cream

buttermilk

chives

Italian parsley leaves

dill

salt, divided

white vinegar

salt,

cayenne

paprika

basil

garlic garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste)

Family Favorite Salad with Homemade Ranch Dressing and Croutons

A salad in with croutons and tomatoes in a white bowl trimmed in gold

In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.

In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.

In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

Love love love this dressing!  Will never go back to bottled ranch. 

I love these croutons! I've made them so many times since I found this recipe.

I loved the ranch dressing. It was exactly what I had been looking for, because I like thinner, homemade dressing, like they serve in restaurants.
The only substitutions that I made were the omitting of the garlic paste and substituting with 1/2 tsp garlic powder. And, I couldn't find anything labeled "Italian" parsley; so I used regular parsley. I taste tested it immediately after making it, and it was so delicious that I wanted to drink it out of the bowl. It was difficult to wait the full hour, for refrigeration, to use on my salad. I'm never purchasing bottled ranch again. Thanks Guy!

Great recipe, easy to tweak. I like it with more sour cream, less buttermilk and a lot more cracked peppercorns. I've made it before with garlic powder instead of paste, onion powder instead of chives, and a splash of skim milk along with extra mayo and vinegar instead of buttermilk.

This was scrumpdillyishes!! MMMMM Love this stuff.  I have been searching for years for the perfect ranch dressing.  This is it! I had to tweek it a little, due to lack of some of the ingredients.  I used dill pickle juice in place of the vinegar and dill .  I did not have buttermilk so I added lemon to my milk , just a splash.  I also cut back on the milk because I like a thicker dipping dressing.  I used garlic salt too just a little.  Thanks for this awesome dressing.

Great flavor, just perfect balance of buttermilk &amp; garlic. My whole family loved it and said it was the best ranch dressing they ever tasted. We used it to dunk our home made wings in &amp; was perfect for that too. 

This Ranch dressing will be the one I use from now on.  The only thing I had a
  big problem with was the garlic.  I thought making the paste was so cool, but it was way too strong and over powering for me.  It was a burning taste.  I will try roasting the garlic first and start with a teaspoon.  Much better than any store bought.

as hard as i tried, i am still not guy fieirie. often imitated , never duplicated

I like it! I use a bit less garlic, but I love the addition of black pepper and paprika

First of all, my major changes: I used one clove of garlic and cut the buttermilk in half since I was making this as a dip for carrots and wanted it to be a little thicker. After it sits for a while the garlic becomes very pronounced and I think 5 cloves (it says two in the ingredient list but 5 in the recipe itself) would have really overwhelmed it, as so many reviewers already pointed out. The flavor is fantastic, and like other reviewers, it would be hard for me to go back to store bought after seeing how easy it is to get such better results! It would be awfully thin with the full amount of buttermilk in my opinion, but then it would easily coat a salad, so that's up to you in the end. Next time I will start with half the amount of salt too, my husband thought it ended up just a touch too salty. I will make this again and again!

https://www.foodnetwork.com/videos/salad-with-ranch-and-croutons-0137391

Guy tops a classic salad with freshly made croutons and ranch dressing.

Salad With Ranch and Croutons

Classic Club Sandwich

white bread

romaine lettuce leaves

tomatoes

salt and black pepper

bacon

turkey

frill picks,

Potato chips

Sweet pickles

Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks. 

To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down. 

Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches. 

Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

Definitely the classic. Ham does not belong on a club sammy. This is perfect.

A club as it should be.  Ham is totally wrong on a club - it fights with the bacon.  I don't mind avocado on a club, but then it is called an Avocado Club.

great classic-  FYI  Julia -It's means it is.  its is possessive

Awesome!! I added some ham slices to this, extra delicious!!

Thanks a million for NOT adding cheese. Such a bastardization.

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