Best Hearts Of Romaine With Creamy Lime Vinaigrette Recipes

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini image

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

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 SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE

Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette image

Categories Salad Onion No-Cook Apple Fall Lettuce Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons minced red onion
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 cup thinly sliced red onion
2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
5 hearts of romaine lettuce, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped

Steps:

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

ROMAINE HEARTS WITH GREEK DRESSING

Romaine Hearts with Greek Dressing image

Provided by Ellie Krieger

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 small hearts romaine lettuce
12 rings thinly sliced red onion (about 1/4 medium onion)
20 kalamata olives
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
Freshly ground black pepper

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

HEARTS OF ROMAINE WITH CREAMY DRESSING

Hearts of Romaine with Creamy Dressing image

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

Ingredients

2 heads of romaine lettuce
1 tablespoon white wine vinegar
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons heavy cream

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.