Creamy Bibb Salad Recipe 465

Steps:

• Put the eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat. Boil for 30 seconds, then take off the heat. Cover and let stand for 8 minutes. Drain and rinse under cold water until cool. Crack all over and then peel.
• Put the bacon in a cold skillet and cook, flipping once, over medium heat until crisp, 5 to 6 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain. Increase the heat to medium-high. Sprinkle the chicken lightly with salt and pepper and add to the bacon drippings in the skillet. Cook, flipping once, until golden brown and cooked through, about 4 minutes per side. Transfer to a plate.
• Combine the hard-boiled eggs, 1/3 cup water, the oil, vinegar, mustard, 3/4 teaspoon salt, and any accumulated juice from the cooked chicken in a blender and puree until smooth and creamy. Add more water a little at a time to thin if necessary.
• Crumble or chop the bacon. Cut the chicken into strips. Toss the lettuce with half of the dressing in a large bowl. Top with the chicken, bacon, avocado, tomatoes, and blue cheese. Drizzle with the remaining dressing.

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:

• 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 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:

• For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
• Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
• For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.
• To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.

Steps:

• Whisk together lemon zest and juice, 2 teaspoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly.
• Place half of leaves from one head in a large, shallow bowl. Toss with 2 to 3 tablespoons dressing; season with salt and pepper. Arrange on a plate, starting with largest leaves and ending with smallest. Repeat with remaining lettuce leaves and 2 to 3 more tablespoons dressing. Serve with remaining dressing alongside.

Steps:

• Make the dressing:
• Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
• Make the salad:
• Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
• Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
• Do Ahead
• The dressing can be chilled for up to 2 days.

Steps:

• 1. Whisk together buttermilk, mayonnaise, lemon zest, lemon juice, chives garlic in a bowl. Season with salt and pepper 2. Toss together the lettuce, radishes and half the dressing for one head of Bibb lettuce or all the dressing for two heads 3. serve immediately Note: dressing can be made ahead in the day- refrigerate until ready to serve and refrigerate remaining dressing