Best 7 Butter Lettuce With Orange Muscat Champagne Vinaigrette Recipes

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE

Steps:

• Please note that all ingredient amounts are estimated.
• Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
• Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
• Divide and arrange on 4 salad plates.
• Garnish each serving with apple mint leaves and pepitas.
• Pass the dressing.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE

Steps:

• Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
• Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
• You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

BOSTON LETTUCE WITH VINAIGRETTE

Steps:

• Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
• Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
• Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
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BUTTER LETTUCE SALAD WITH ORANGES AND RED ONION DRESSING

Steps:

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

ORANGE-MUSCATEL VINAIGRETTE

Steps:

• Whisk together vinegar, orange juice, mustard, garlic, salt, and pepper in a small bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. If not using immediately, refrigerate, covered, up to 1 day.

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE

Steps:

• Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
• Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
• ENJOY!