Creamy Bibb Salad Recipes

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:

• 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

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:

• 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:

• Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
• In a serving bowl, toss together lettuce, radishes, and pine nuts.
• Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
• Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).

Steps:

• Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple cider vinaigrette, bleu cheese, candied pecans and strawberries. Place on serving platter and garnish with cinnamon raisin croutons.
• To Make Candied Pecans: Mix powdered sugar and water. Dust pecans with powdered sugar mixture on parchment paper and bake at 275 degrees for 20 minutes, or until golden brown.
• To Make Apple Cider Vinaigrette: Combine all ingredients together in a large mixing bowl, except the olive oil. Add the olive oil gradually and whisk until thoroughly mixed.
• To Make Cinnamon Raisin Croutons: Cut bread into ½ inch cubes. Melt butter and toss bread cubes with butter. Bake at 350 degrees for 10 minutes.

Steps:

• Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
• Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.