Buffalo Sauteed Romaine Recipes

SAUTEED ROMAINE LETTUCE

Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

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.

GRILLED ROMAINE WITH BLUE CHEESE

Grilled Romaine with Blue Cheese image

A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.

Provided by Chicago Rob

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 3h20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons sour cream
1 tablespoon lemon juice
½ tablespoon grated shallot
1 clove garlic, grated
kosher salt and ground black pepper to taste
4 slices applewood-smoked bacon
2 hearts of romaine lettuce, halved lengthwise
½ tablespoon olive oil, or as needed
1 tomato, diced

Steps:

Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g

PANFRIED ROMAINE

Panfried Romaine image

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

6 romaine hearts (two 18-oz packages), trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
About 1 1/4 teaspoons fine sea salt

Steps:

Rinse romaine halves, then shake off water and pat dry.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.
Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.
Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

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