Best Hearts Of Romaine With Roquefort And Toasted Pecans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

GRILLED HEARTS OF ROMAINE



Grilled Hearts of Romaine image

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

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

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

BRAISED ROMAINE HEARTS



Braised Romaine Hearts image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons butter
4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
1/2 cup chicken or vegetable stock
1 carrot, chopped
Salt
ground black pepper
1 teaspoon freshly squeezed lemon juice

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

HEARTS OF ROMAINE WITH ROQUEFORT & TOASTED PECANS



Hearts of Romaine With Roquefort & Toasted Pecans image

A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.

Provided by Vicki Butts (lazyme)

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 7

12 oz roquefort cheese, crumbled (about 3 cups)
1/2 c mayonnaise
1/2 c plain yogurt
1/4 c water
1/4 tsp hot pepper sauce
4 hearts of romaine lettuce, quartered lengthwise
4 oz pecan halves, toasted, coarsely chopped

Steps:

  • 1. Blend 6 ounces cheese, mayonnaise, and yogurt in processor. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk before using.)
  • 2. Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING



Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing image

Categories     Salad     Leafy Green     Vegetarian     Blue Cheese     Beet     Fall     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14

For dressing
1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream
For salad
6 medium beets, tops trimmed
3 hearts of romaine lettuce, quartered lengthwise, ends left intact
1 small red onion, thinly sliced
1 watercress bunch, thick stems trimmed
3/4 cup walnut halves, toasted

Steps:

  • Make dressing:
  • Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make salad:
  • Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
  • Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

ROMAINE WITH APPLE, PECANS AND BLUE CHEESE



Romaine With Apple, Pecans and Blue Cheese image

Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10

⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
½ cup chopped red onions
¼ cup toasted pecan pieces

Steps:

  • In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
  • In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g

Related Topics