Bibb Lettuce Salad

Sweet Bibb lettuce contrasts well with a piquant, creamy Parmesan dressing.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

Appetizer

Easy

Ingredients

12 thin baguette slices		1 tsp Dijon mustard
3 tbsp olive oil		1 tsp Worcestershire sauce
salt and freshly ground black pepper		2 anchovies in oil, rinsed and drained
3 heads Bibb lettuce		1 garlic clove, peeled
Parmesan shavings, to garnish		2/3 cup vegetable oil
1 large egg		1/2 cup freshly grated Parmesan
1 1/2 tbsp fresh lemon juice

directions

Prep: 20 min Total: 30 min (Quick)

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1
Preheat the oven to 350°F (180°C). To make croutons, cut the sliced bread into quarters. Transfer to a bowl and toss with the olive oil, salt, and pepper. Spread on a baking sheet. Bake for 10–15 minutes, or until crisp. Let cool.
2
To make the dressing, process the egg, lemon juice, mustard, Worcestershire sauce, anchovies, and garlic in a blender. With the machine running, drizzle in the oil. Transfer to a bowl and stir in the Parmesan. Season with salt and pepper. Stir in a little water if the dressing is too thick. Cover and refrigerate until serving.
3
Wash and dry the lettuce. Tear the lettuce into bite-sized pieces and place in a large bowl. Drizzle with the dressing and toss gently. Serve, topping each serving with the croutons and Parmesan shavings, if desired.

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Bibb Lettuce Salad

Ingredients

directions