Romaine Hearts With Croutons And Coarse Mustard Vinaigrette Recipes

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ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8



Romaine Hearts with Lemon Chive Vinaigrette image

Steps:

  • Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
  • Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

1/2 a lemon, juiced
1 teaspoon Dijon mustard
Pinch sugar
10 blades chives, chopped or snipped
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce
1/2 pint grape tomatoes

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON

Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15



Hearts of Romaine with Blue Cheese and Bacon image

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.

8 strips good-quality bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing, recipe follows
1 cup mayonnaise
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 11



Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini image

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.

8 slices day old crusty bread, cut on an angle
2 cloves garlic, crushed
Tapanade, recipe follows
Extra-virgin olive oil, for drizzling plus 1/2 cup
2 hearts romaine lettuce
3 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves, eyeball it
1/2 teaspoon dried oregano leaves, eyeball it
1/2 teaspoon freshly ground black pepper
1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped

GRILLED ROMAINE HEARTS

Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 4



Grilled Romaine Hearts image

Steps:

  • In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories     Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9



Grilled Romaine Hearts With Caesar Vinaigrette image

Steps:

  • In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
  • Preheat the grill over medium-high heat, oil grills surface.
  • Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
  • Spray Romaine lightly all over with oil spray.
  • Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
  • Turn once or twice.
  • Drizzle with vinaigrette.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

HEARTS OF ROMAINE WITH CREAMY LIME VINAIGRETTE

Categories     Salad     Leafy Green     Mustard     Side     Low Fat     Quick & Easy     Mayonnaise     Lime     Spring     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7



Hearts of Romaine with Creamy Lime Vinaigrette image

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.

1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons fresh lime juice, or to taste
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons olive oil
1 to 2 tablespoons water
4 heads of romaine, the pale-green inner leaves washed, spun-dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories     Salad Dressings

Time 18m

Yield 4 small salads(2 large)

Number Of Ingredients 12



Romaine Hearts With Sourdough Croutons and Parmesan image

Steps:

  • Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
  • Preheat the oven to 375*F.
  • Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
  • To make the vinaigrette:.
  • Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
  • When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
  • Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

Nutrition Facts : Calories 3212.5, Fat 39.9, SaturatedFat 9.1, Cholesterol 7.3, Sodium 5616.2, Carbohydrate 590.4, Fiber 31.5, Sugar 30.3, Protein 127.6

2 heads romaine lettuce
1 -2 garlic clove, finey chopped
extra virgin olive oil
4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
8 large olives, pitted, coarsely chopped (Gaeta or Nicoise olives are good)
1/3 cup parmesan cheese, grated (1 oz.)
pepper
1/2 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, finely chopped
5 tablespoons extra virgin olive oil

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



Grilled Hearts of Romaine image

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

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

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