Bibb Lettuce with Warm Vegetable Vinaigrette

Name: Bibb Lettuce with Warm Vegetable Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 heads Bibb lettuce, leaves separated; 1 small butternut squash—peeled, seeded and cut into 1/2-inch dice; 1 large carrot, julienned (2-by-1/8-inch); 283 grams small celery root , peeled and cut into 1/4-inch dice; 10 servings Crushed red pepper; 10 servings Kosher salt; 177 milliliters extra-virgin olive oil; 170 grams thinly sliced pancetta; 1 parsnip, julienned (2-by-1/8-inch); 1 small red onion, very thinly sliced; 177 milliliters red wine vinegar; 8 thyme sprigs; 118 milliliters water

Bibb Lettuce with Warm Vegetable Vinaigrette is a gluten free, dairy free, and primal side dish. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 292 calories, 4g of protein, and 24g of fat each. 1 person found this recipe to be yummy and satisfying. A mixture of olive oil, water, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a medium bowl, combine the onion with 1/2 cup of the vinegar, 1 1/2 teaspoons of salt and the water.

Ingredients you will need

Vinegar

Onion

Water

Salt

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Bowl

Let stand until the onions are lightly pickled, 3 to 4 hours.

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Onion

Drain.

Meanwhile, preheat the oven to 40

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Oven

Line a large rimmed baking sheet with parchment paper. Arrange the pancetta on the baking sheet, cover with another sheet of parchment and another baking sheet.

Ingredients you will need

Pancetta

Equipment you will use

Baking Paper

Baking Sheet

Bake for about 30 minutes, until the pancetta is browned and crisp.

Ingredients you will need

Pancetta

Equipment you will use

Oven

Remove the top baking sheet and parchment paper and let the pancetta cool.

Ingredients you will need

Pancetta

Equipment you will use

Baking Paper

Baking Sheet

In a large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

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Frying Pan

Add the carrot, parsnip, 4 thyme sprigs and a pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until tender, about 3 minutes. Scrape the vegetables onto a plate and discard the thyme.

Ingredients you will need

Red Pepper Flakes

Thyme

Vegetable

Parsnip

Carrot

Salt

Add 2 tablespoons of the olive oil to the skillet along with the squash, celery root, the remaining 4 thyme sprigs and another pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until the squash and celery root are tender, 5 minutes. Discard the sprigs. Return the carrot and parsnip to the skillet. Stir in the remaining 1/4 cup of vinegar and 1/2 cup of olive oil.

Ingredients you will need

Red Pepper Flakes

Fresh Thyme

Celeriac