Onion-Bibb Salad
"This makes a great first course with a beef fondue, some fruit and cheese."
photo by Linky
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 heads bibb lettuce, separated in leaves
- 2 cups watercress, with stems cut short (about 1 bunch)
- 3⁄4 cup mild onion, very thinly sliced and separated in rings
- 1 cup sliced English cucumber (do not peel)
- 2 tablespoons salad oil
- 1 tablespoon tarragon vinegar
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- freshly ground coarse black pepper
directions
- Place chilled, dried greens, onion, and cucumber in a salad bowl. Zigzag a stream of salad oil over, then a mixture of the vinegar and Worcestershire. Sprinkle with salt and sugar. Grind pepper over generously.
- Toss gently and serve.
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Reviews
-
Quick, easy, and delicious! I adore the simple dressing. This is an absolutely wonderful salad. Thank you! -
This is a no longer a hidden gem! I made a big salad for myself. The store had "sweet baby lettuce" instead of bibb. They did have watercress and I had some homemade tarragon vinegar. The tarragon was really evident and I loved it! I had regular cucumber and Videlia onion, both sliced thinly. Also used Splenda for the sugar and used 1/2 Tb olive oil and 1 Tb vinegar. So good! -
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This salad is a hidden gem. I enjoyed the light tender flavors and textures. I left out the watercress because the store was out of watercress and made my own fresh tarragon vinegar using fresh tarragon (funny I could get fresh tarragon but not watercress). Sorry Jackie about the two changes but it turned out amazing and would be a perfect starter for any meal. Thanks so so very much for posting this great salad that we will be enjoying again.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
