Best Romaine Heart Salad With Creamy Dressing Recipes
ROMAINE HEARTS WITH GREEK DRESSING
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
ROMAINE HEARTS CAESAR SALAD RECIPE - (4.3/5)
Provided by beach cook
Number Of Ingredients 7
Steps:
- Place each heart of lettuce on salad plate. Top with a drizzle of dressing, shaved Parmesan cheese and a sprinkling of bread crumbs. Serve while chilled.
HEARTS OF ROMAINE WITH CREAMY DRESSING
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
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.
ROMAINE SALAD WITH CREAMY GARLIC DRESSING
I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce into bite-size pieces, you should have about 12 cups.
- Cover and refrigerate until well chilled.
- Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
- Mix garlic paste with lime juice, add egg* and beat until foamy.
- Stir in mayo and worcestershire.
- This can be made ahead, just cover and refrigerate.
- Just before serving, peel, pit and dice avocado.
- In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
- Stir dressing and pour over salad then toss until well mixed.
- *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2
ROMAINE HEARTS WITH GOAT CHEESE DRESSING
This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
- In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.
Nutrition Facts : Calories 106 g, Fat 6 g, Fiber 1 g, Protein 7 g
ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
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.
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