ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.
ROMAINE HEARTS WITH A LEMONY CAESAR DRESSING
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.
ROMAINE WITH CABRALES DRESSING AND CHILE STRIPS
Steps:
- Wash and pat dry lettuce leaves, then tear into pieces. Place on a platter and arrange the tomatoes on top and around the edges. To make the dressing: Place the cheese, oregano, chives, lime juice and olive oil in a blender or food processor and blend until smooth. Drizzle the dressing over the greens and tomatoes. Top with chile strips.
- Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain.
- Salt to taste.
ROMAINE HEARTS WITH GREEK DRESSING
Steps:
- Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
- In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.
Nutrition Facts : Calories 123 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
- Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
- Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
- In a small bowl combine the olives and anchovies.
HEARTS OF ROMAINE WITH CREAMY DRESSING
This salad is best made with whole uncut leaves of romaine. You may need to remove quite a few of the large outer leaves to expose the smaller pale green sweet leaves at the heart. There are tender small varieties called Little Gem and Winter Density that make incredible salads. Look for them at your farmers' market.
Yield 4 servings
Number Of Ingredients 8
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.
BRAISED ROMAINE HEARTS
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
- Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING
Categories Salad Leafy Green Pepper Side Roast Blue Cheese Lime Bell Pepper Summer Oregano Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Roast peppers:
- Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
- Make dressing:
- Whisk together dressing ingredients in a large bowl.
- Arrange salad:
- Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.
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