CHARRED ROMAINE SPEARS WITH GRILLED BISON NY STRIP AND BBQ VINAIGRETTE
Steps:
- These first two steps can be prepared ahead of time and will keep in the refrigerator for 1-2 days until you are ready to grill. Keep all of the ingredients separate. If you do these steps ahead, do not cut the avocado until you are ready to eat because it will oxidize and turn brown.
- To make BBQ Vinaigrette: Combine BBQ sauce, olive oil, vinegar, garlic and pepper. Wisk to combine and set aside.
- For Salad Garnishes: Cut radishes into quarters. Cut cucumbers into 2 inch julienne strips. Remove pit and skin of avocado then cut into thick slices or chunks. Thinly slice ½ of a medium red onion and crumble the blue cheese.
- To Make Grilled Lettuce Spears and the NY Strip Steaks: Preheat grill on high for 15-20 minutes. Brush the flat side of the romaine spears liberally with the BBQ vinaigrette and place on grill BBQ side down for 5-6 minutes. Remove immediately to prevent too much charring and return to refrigerator to keep cold. Toss NY strips in 3 tablespoons olive oil, garlic, pepper and sea salt. Char on grill 4 minutes the first side, and 3 minutes on the second side or until you can see the juices from the steak coming to the surface. Remove from the grill immediately and place on a platter to rest for 5-10 minutes before slicing.
- Assemble the salad with the garnishes and dress the romaine with additional BBQ vinaigrette if needed. Slice the NY strips thinly just before serving. Enjoy!
ANCHOVY VINAIGRETTE
Provided by Mark Bittman
Categories quick, condiments, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
- Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 0 grams
ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
ROMAINE WITH GARLIC ANCHOVY VINAIGRETTE
Make and share this Romaine With Garlic Anchovy Vinaigrette recipe from Food.com.
Provided by Cristina Barry
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
- Add anchovies and pound to a paste.
- Add lemon juice and stir vigorously with pestle to incorporate.
- Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
- Toss romaine with dressing in a large bowl and grind pepper over it.
- COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.
Nutrition Facts : Calories 108.1, Fat 10.5, SaturatedFat 1.4, Cholesterol 0.8, Sodium 189.2, Carbohydrate 3.4, Fiber 1.8, Sugar 1.1, Protein 1.4
ROMAINE SALAD WITH ANCHOVY VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low/No Sugar Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
- Place lettuce in large bowl. Add dressing and toss to coat.
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