Best 3 Baby Lettuces With Shallot Vinaigrette Recipes

**Baby Lettuces with Shallot Vinaigrette: A Medley of Freshness and Flavor**

Indulge in the vibrant flavors of spring with our collection of baby lettuces recipes, each a symphony of colors, textures, and tastes. From the classic Baby Lettuces with Shallot Vinaigrette, a refreshing combination of tender lettuces, crisp shallots, and a tangy dressing, to the elegant Baby Lettuces with Warm Bacon Dressing, where smoky bacon and a creamy dressing elevate the simple greens.

For a delightful twist, try the Baby Lettuces with Avocado and Citrus Dressing, where creamy avocado and zesty citrus marry perfectly with the delicate lettuces. If you prefer a heartier option, the Baby Lettuces with Grilled Chicken and Lemon-Tahini Dressing offers a satisfying blend of grilled chicken, tangy lemon-tahini dressing, and the crisp crunch of baby lettuces.

Each recipe is carefully crafted to showcase the unique characteristics of baby lettuces, from their delicate leaves to their mild, sweet flavor. Whether you're looking for a light and refreshing side salad or a hearty main course salad, our collection of baby lettuces recipes has something for every palate and occasion.

Let's cook with our recipes!

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Bibb Lettuce with Shaken Vinaigrette image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 shallot, peeled and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 heads Bibb lettuce
1/4 cup toasted pine nuts
4 ounces crumbled blue cheese

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.

RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE

Red-Leaf Lettuce with Shallot Vinaigrette image

Categories Salad Leafy Green Vegetable No-Cook Vegetarian Quick & Easy Fall Summer Healthy Raw Shallot Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
coarse salt to taste
1 large head red-leaf lettuce

Steps:

Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.

MUSTARD-SHALLOT VINAIGRETTE

Mustard-Shallot Vinaigrette image

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.

Provided by Julia Moskin

Categories easy, lunch, quick, snack, salads and dressings, main course, side dish

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 shallot, minced
2 tablespoons white wine vinegar
2 heaping teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup extra-virgin olive oil, more to taste

Steps:

In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Select the right lettuces: Choose young and tender baby lettuces with vibrant colors and no signs of wilting or bruising. Look for varieties like baby romaine, arugula, mizuna, tatsoi, and red leaf lettuce.
Use a light touch: Handle the baby lettuces gently to avoid bruising or tearing the delicate leaves. Rinse them thoroughly in cold water and pat them dry with a clean kitchen towel.
Make the vinaigrette in advance: The shallot vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. This makes it a convenient option for busy weeknights.
Don't overdress the salad: A little vinaigrette goes a long way. Start with a small amount and add more to taste. Overdressing the salad can weigh it down and make it soggy.
Serve immediately: Baby lettuce salads are best enjoyed fresh. They tend to wilt quickly, so it's best to serve them as soon as possible after dressing.

Conclusion:

Baby lettuce salads are a delicious and refreshing way to enjoy the bounty of the season. With their tender leaves and vibrant flavors, they make a perfect addition to any meal. The shallot vinaigrette adds a delightful tang and complexity to the salad, making it a truly special dish. Whether you're serving it as a light lunch or a side dish, this baby lettuce salad is sure to impress.