**Bibb Salad with Celery and Parsley: A Refreshing and Nutritious Summer Treat**
If you're looking for a light and refreshing salad that's packed with flavor and nutrients, look no further than this Bibb salad with celery and parsley. This salad is made with tender Bibb lettuce, crisp celery, and fresh parsley, all tossed in a tangy vinaigrette dressing. It's a great way to enjoy the bounty of summer produce, and it's also a good source of vitamins, minerals, and antioxidants. The recipe is easy to follow and can be tailored to your own taste preferences. Whether you're a fan of classic vinaigrette dressings or prefer something with a little more spice, this salad is sure to please. So gather your ingredients and get ready to enjoy a delicious and healthy summer meal.
**Additional Recipes to Try:**
- **Bibb Salad with Bacon and Blue Cheese:** For a more indulgent take on the classic Bibb salad, try adding crispy bacon and crumbled blue cheese. The smoky flavor of the bacon and the tanginess of the blue cheese will add a delicious depth of flavor to the salad.
- **Grilled Bibb Salad with Peach and Goat Cheese:** This salad is a perfect way to enjoy the flavors of summer. Grilled Bibb lettuce is tossed with fresh peaches, creamy goat cheese, and a balsamic vinaigrette dressing. It's a light and refreshing salad that's perfect for a warm summer day.
- **Bibb Salad with Strawberries and Almonds:** This salad is a great way to use up fresh strawberries. The sweetness of the strawberries pairs perfectly with the tangy vinaigrette dressing and the crunchy almonds add a nice textural contrast.
- **Bibb Salad with Avocado and Quinoa:** This salad is a great source of healthy fats and protein. The avocado adds a creamy texture to the salad, while the quinoa provides a satisfying crunch. It's a delicious and satisfying salad that's perfect for a healthy lunch or dinner.
CLASSIC WALDORF SALAD RECIPE
This classic Waldorf Salad is a simple and delicious combination of apples, grapes, celery and walnuts in a creamy dressing.
Provided by Blair Lonergan
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
- Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
- In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
- Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 258 kcal, Carbohydrate 19 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 134 mg, Fiber 3 g, Sugar 15 g
BIBB LETTUCE SALAD
Provided by Thomas Keller
Categories Salad Leafy Green Herb Appetizer Tarragon Chive Shallot Parsley Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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.
CELERY AND PARSLEY SALAD
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.
CREAMY BIBB SALAD
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.
BIBB LETTUCE AND CELERY-LEAF SALAD
Categories Salad Leafy Green No-Cook Picnic Vegetarian Quick & Easy Lunch Vinegar Spring Vegan Shallot Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
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.
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
Tips:
- For the best flavor, use fresh, crisp vegetables. - If you don't have celery, you can substitute another crunchy vegetable, such as radishes or fennel. - If you don't have parsley, you can use another fresh herb, such as cilantro or chives. - To make the salad more substantial, you can add cooked chicken, shrimp, or tofu. - For a more flavorful dressing, you can use a combination of olive oil and vinegar, or a store-bought vinaigrette. - If you are making the salad ahead of time, do not add the dressing until just before serving.Conclusion:
Bibb salad is a light and refreshing salad that is perfect for a summer lunch or dinner. It is also a good way to get your daily dose of fruits and vegetables. The combination of sweet strawberries, crunchy celery, and fresh parsley is delicious and satisfying. With a few simple tips, you can make a perfect Bibb salad every time.
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