Hearts Of Romaine With Creamy Feta Dressing Recipes

Steps:

• Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
• Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later in Chopped Romaine Salad. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Steps:

• Remove the outer darker green leaves from: 2 heads of romaine lettuce.
• Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
• To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
• Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
• A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
• Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
• This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

Steps:

• Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
• Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.

Steps:

• Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
• Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
• Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.

Steps:

• Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.

Steps:

• In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.