Best Romaine Hearts With Red Pepper 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.

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Grilled Romaine Hearts With Caesar Vinaigrette image

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

Steps:

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
Preheat the grill over medium-high heat, oil grills surface.
Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
Spray Romaine lightly all over with oil spray.
Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
Turn once or twice.
Drizzle with vinaigrette.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING

Hearts of Romaine with Roasted Peppers and Cabrales Dressing image

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

Ingredients

For roasted peppers
2 fresh poblano chiles
2 red bell peppers
For dressing
3 ounces Cabrales or other blue cheese, grated
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh chives
1/3 cup fresh lime juice
1/2 cup extra-virgin olive oil
3 hearts of romaine, separated into leaves

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.

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Romaine Salad with Roasted Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Steps:

Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Romaine Hearts with Lemon Chive Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 a lemon, juiced
1 teaspoon Dijon mustard
Pinch sugar
10 blades chives, chopped or snipped
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce
1/2 pint grape tomatoes

Steps:

Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.