Bibb Salad With Celery And Parsley Recipes

Steps:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

Steps:

• Whisk together vinegar, shallot, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss lettuce and celery leaves with just enough vinaigrette to coat in a large bowl.

Steps:

• Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

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:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Steps:

• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add lettuce, celery slices and leaves, and parsley; toss to combine.

Steps:

• In a large bowl, mash the anchovy fillets with the back of a fork. Whisk in the lemon juice, olive oil, and sugar; season with salt and pepper. Add lettuce and parsley. Toss to combine.

Steps:

• In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Steps:

• In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
• Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
• To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.

Steps:

• Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.