BUTTER LETTUCE SALAD RECIPE RECIPES

Name: Butter Lettuce Salad with Gorgonzola and Pear Dressing
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 3 tablespoons pear nectar; 1 1/2 tablespoons white balsamic vinegar; 1/2 tablespoon fresh lemon juice; 1/4 teaspoon Dijon mustard; Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced; 1/2 cup coarsely crumbled gorgonzola cheese; 1/4 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 1 head butter lettuce, cut into 4 wedges; 1 avocado, halved, pitted, peeled and diced; 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced; 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped; 1/3 cup sweetened dried cranberries

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING ...

Butter Lettuce Salad with Gorgonzola and Pear Dressing ... image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS RECIPE | GIADA DE ...

Italian Chicken Salad in Lettuce Cups Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 48 minutes

Prep Time 40 minutes

Cook Time 8 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
Yield: 1 3/4 cups

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