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Bibb Lettuce with Shaken Vinaigrette Recipe

Bibb Lettuce with Shaken Vinaigrette

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Beef Stew

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on January 02, 2011

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    Um, um, um! This is a great salad. Wonderful flavors and so easy. Impressive looking, too. I like a bit more of the vinaigrette so I double that. This usually leaves me some left over which is good. Love the stuff. I prefer less mustard so I use 2 or 3 teaspoons in my doubled recipe of the vinaigrette. I have made this with and without parsley (1/2 cup chopped. Good either way. Guests ask for the recipe. Oh, and I've also substituted sliced and toasted almonds for the pine nuts. Works well, but the pine nuts are better.

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  • on July 06, 2010

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    This was quick and simple to make! I swapped pecans for pinenuts since that was onhand and it was great. I also added the parsley after reading the comments. Everyone liked it, even the non-salad fans.

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  • on April 06, 2010

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    As many readers know...this is an old show BUT has never lost value to readers. The lettuce dressing was-is-always be a great taste. Have used on fresh string beans, Flavor, aroma and texture is great!

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  • on December 14, 2009

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    Wonderful salad! I added the parsley as others suggested.

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  • on August 16, 2009

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    It definitely needs the parsley. This recipe makes only a little dressing but I guess a little will go a long way. The taste is terrific and we'll see what my guests have to say.

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  • on March 07, 2009

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    I served it with halibut, Italian beans and cheesy hash browns. We eat our salads after the meal (in the Italian fashion. I added a little sweet onion. It was delish! Thanks Tyler.

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  • on January 05, 2007

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    I used just the dressing tossed with romaine lettuce and toasted pecans. I got rave review from my guests. This was simple and very few ingredients!!

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  • on August 17, 2006

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    On the show, he does say to add about 1/2 cup of chopped parsley.

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  • on July 29, 2006

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    Next time I'll add a little more dijon. Very, very good.

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