Bibb Lettuce With Warm Vegetable Vinaigrette Recipe

Name: Bibb Lettuce With Warm Vegetable Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, very thinly sliced; 3/4 cup red wine vinegar; Kosher salt; 1/2 cup water; 6 ounces thinly sliced pancetta; 3/4 cup extra-virgin olive oil; 1 large carrot, julienned 2-by-1/8-inch; 1 parsnip, julienned 2-by-1/8-inch; 8 sprigs thyme; Crushed red pepper; 1 small butternut squash, peeled, seeded and cut into 1/2-inch dice; 1 (10 ounces) small celery root, peeled and cut into 1/4-inch dice; 2 heads Bibb lettuce, leaves separated

Servings: persons

1 small red onion, very thinly sliced
3/4 cup red wine vinegar
Kosher salt
1/2 cup water
6 ounces thinly sliced pancetta
3/4 cup extra-virgin olive oil
1 large carrot, julienned 2-by-1/8-inch
1 parsnip, julienned 2-by-1/8-inch
8 sprigs thyme
Crushed red pepper
1 small butternut squash, peeled, seeded and cut into 1/2-inch dice
1 (10 ounces) small celery root, peeled and cut into 1/4-inch dice
2 heads Bibb lettuce, leaves separated

1
In a medium bowl, combine the onion with 1/2 cup of the vinegar, 1 1/2 teaspoons of salt and the water. Let stand until the onions are lightly pickled, 3 to 4 hours. Drain.
2
Meanwhile, preheat the oven to 400u00b0. 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. Bake for about 30 minutes, until the pancetta is browned and crisp. Remove the top baking sheet and parchment paper and let the pancetta cool.
3
In a large skillet, heat 2 tablespoons of the olive oil. 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.
4
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.
5
Arrange the lettuce on plates. Top with the warm vegetable vinaigrette, pickled onions and crispy pancetta. Serve right away.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small red onion, very thinly sliced, 3/4 cup red wine vinegar, Kosher salt, 1/2 cup water, and more.

Yes, Bibb Lettuce With Warm Vegetable Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bibb Lettuce With Warm Vegetable Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions