Likable Lettuce 24-Hour Lettuce Salad Bibb Lettuce Halves With Lemon Dressing Braised Lettuces Three Beans in Lettuce Parcels Three Lettuce Chiffonade This document last modified July 13, 1997 . 24-Hour Lettuce Salad Ingredients: 1 Head lettuce, torn 1/2 c Celery, chopped 1/2 c Green pepper, diced 1 Red onion, chopped 1 pk Frozen baby green peas, Slightly thawed 1 c Mayonnaise 2 ts Sugar or honey 4 oz Cheddar cheese, grated 8 Slices bacon, crumbled Instructions: Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. Go to top Bibb Lettuce Halves With Lemon Dressing Ingredients: 3 Heads Bibb Lettuce -----Lemon Dressing----- 1 Cup Olive Oil 1/3 Cup Lemon Juice 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Prepared Mustard Instructions: Halve the lettuce heads lengthwise and rinse carefully under running old water to remove any dirt. Shake off excess water and wrap in paper towels. Refrigerate until ready to serve. Combine the remaining ingredients in a screw-top jar. Cover and shake well. To serve the salad, place a lettuce half on each of 6 salad plates and moisten generously with freshly shaken dressing. Go to top Braised Lettuces Ingredients: 1/4 c Olive oil 1 Head escarole 2 Belgian endives 1 Boston lettuce 2 tb Minced garlic 1 t Ground coriander 1/2 ts Thyme 1/2 ts Rosemary 1 c Water 2 tb White wine vinegar 1/4 c Whipping cream Instructions: Preheat oven to 350F. Trim and discard the outer leaves from the escarole, leaving the lighter green center. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip. Heat the olive oil in a large skillet over medium heat and add the lettuces. Cook until golden on both sides. If lettuces don't fit in the skillet, perform this operation in batches. Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes. Transfer the skillet to the stove top and remove the lettuces. Let cool on a plate. Press the lettuces and add any braising liquid to the skillet. Add the cream and cook until the liquid becomes saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston lettuce and escarole in half. Arrange all lettuces on a platter and pour the sauce over the top. Go to top Three Beans in Lettuce Parcels Ingredients: 2 1/2 tb Garlic and herb dressing 100 g Black eye beans 1 Medium red chilli 4 Chinese lettuce leaves 100 g Chickpeas 100 g Flageolet beans 1/2 tb Chives Salt and pepper to taste Instructions: Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve. Go to top Three Lettuce Chiffonade Ingredients: 1 Head radicchio about 1/4 lb Core removed 2 Head bibb lettuce 1/4 lb ea 1/2 Head iceburg lettuce about 1/4 lb core removed 1 Green bell pepper 1/4 lb Cored 1/4 c Olive oil 3 1/2 tb Red-wine vinegar Salt and fresh ground Pepper Instructions: Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately. Go to top Back to Lu's Recipe Extravaganza To Download these recipes in Mastercook format click here To Download these recipes in Text format only click here This Page hosted by - Napa Valley Lu is proud to be a . For more information on community leaders just click the logo! Background Graphics by