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Bibb Lettuce Salad Recipe-968

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Sweet Bibb lettuce contrasts well with a piquant, creamy Parmesan dressing. Good with crisp cooked pancetta, or bacon, or strips of prosciutto scattered on top.

Yield:  6 servings
Prep time: 20 Mins
Cooking time: 10–15 Mins


  • 12 thin baguette slices
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 heads Bibb lettuce
  • Parmesan shavings, to garnish

For the dressing:

  • 1 large egg
  • 1½ tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 anchovies in oil, rinsed and drained
  • 1 garlic clove, peeled
  • 2/3 cup vegetable oil
  • ½ cup freshly grated Parmesan



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.


Prepare ahead: The croutons can be stored in an airtight container for up to 1 week. Refrigerate the dressing for up to 3 days.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per servings and does not include Parmesan garnish.

515kcal (26%)
160mg (16%)
5mg (9%)
166mcg RAE (6%)
44mg (15%)
918mg (38%)
5g (23%)
35g (54%)
4mg (21%)

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