Bibb Lettuce Wedges With De Light Ful Ranch Dressing Recipes

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.

Steps:

• Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
• Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
• Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

Steps:

• In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.
• Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.

Steps:

• Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
• Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
• To serve, set the wedge of iceberg in the center of a salad plate, add cucumber, and spoon the dressing over and dash it with a good pinch of chives.

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.

Steps:

• Separate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).
• Pour warm dressing over lettuce and toss to coat. Serve salad immediately.