Best Wilted Romaine And Red Onions Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

ROMAINE WILTED SALAD

Steps:

• 1. Boil eggs until hard, about 10 minutes.
• 2. While eggs are boiling, cut romaine into small pieces.
• 3. Cut bacon into bite size pieces and cook until crispy. Reserve about 1/4 cup of the rendered fat.
• 4. Peel eggs and cut into quarters, add to romaine. Chop onion and add to the romaine and eggs. Sprinkle bacon on top.
• 5. While bacon fat is still hot, add sugar and carefully add vinegar, cook until almost boiling and sugar is dissolved. Pour over salad while dressing is still hot and serve right away.

RED ONION ROMAINE SALAD

Steps:

• Combine onion, lettuce, and pepper; toss well.
• Mix vinegar, mustard, sugar, and pepper in a small bowl; whisk until smooth.
• Drizzle sauce over saad.
• Enjoy!

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant.
• Place romaine in salad bowl and scatter the red onions down over the greens.
• In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
• Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

BUFFALO SAUTEED ROMAINE

Steps:

• Melt the butter in a large heavy skillet over medium heat until it begins to brown and is fragrant, about 2 minutes. Add the romaine in batches and cook, turning with tongs and adding more as it cooks down, until wilted, about 3 minutes. Stir in hot sauce and season with salt and a few grinds of pepper. Garnish with the prepared fried onions.

CLASSIC WILTED LETTUCE SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

WILTED ROMAINE AND RED ONIONS

Steps:

• If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
• Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
• Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
• Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.