Romaine With Lemon Dressing Recipes

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Steps:

• Cut off the brown and white tips of the romaine hearts then peel away the outer leaves; use just the ones that look like they'd make good serving cups. Chop up the remaining lettuce and set out in serving bowls along with all the other salad ingredients.
• Make the dressing by combing all ingredients in a sealable container and shaking. The kids can do that.
• Let kids decide what they want in their salad cups and how much dressing they'd like.

Steps:

• Combine the romaine, radishes and herbs in a large salad bowl.
• Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Steps:

• In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

Steps:

• Whisk together lemon zest and juice, garlic, and mayonnaise in a small bowl. Gradually whisk in oil. Season with salt and pepper.
• Arrange romaine wedges on a platter. Season with salt and pepper. Drizzle with dressing, sprinkle with chives, and serve, topped with chive blossoms.

Steps:

• In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

Steps:

• Make the rye crisps:
• Preheat the oven to 350°F (175°C).
• In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the vinaigrette:
• In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
• Make the salad:
• Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.

Steps:

• In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
• In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.