Best Romaine Hearts Wgreek Dressing Recipes
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.
ROMAINE-HEART SALAD WITH CREAMY DRESSING
This creamy, spicy dressing is lighter than you think, and full of flavor.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
- Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later in Chopped Romaine Salad. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.
Nutrition Facts : Calories 68 g, Fat 5 g, Fiber 1 g, Protein 2 g
GRILLED HEARTS OF ROMAINE
Steps:
- Preheat the grill or a grill pan.
- Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.
HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING
Categories Salad Leafy Green Pepper Side Roast Blue Cheese Lime Bell Pepper Summer Oregano Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Roast peppers:
- Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
- Make dressing:
- Whisk together dressing ingredients in a large bowl.
- Arrange salad:
- Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.
GRILLED HEARTS OF ROMAINE
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
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
ROMAINE HEARTS WITH GREEK DRESSING
A nice, healthy summer salad! Some fresh basil and tomatoes might be good too. I might add some garlic powder, and a tad of dijon mustard to the dressing as well. From Food Network. Posted for ZWT6.
Provided by Scoutie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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 225.4, Fat 9.4, SaturatedFat 1.3, Sodium 347.3, Carbohydrate 35.3, Fiber 5.4, Sugar 14.3, Protein 3.3
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.
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