Hearts Of Romaine Green Goddess Dressing Recipes

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ROMAINE HEARTS WITH GREEK DRESSING



Romaine Hearts with Greek Dressing image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 small hearts romaine lettuce
12 rings thinly sliced red onion (about 1/4 medium onion)
20 kalamata olives
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
Freshly ground black pepper

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

HEARTS OF ROMAINE & GREEN GODDESS DRESSING



Hearts of Romaine & Green Goddess Dressing image

Categories     Salad     Winter

Yield 4 to 6 servings

Number Of Ingredients 16

2 or 3 heads romaine lettuce, or 6 to 8 heads Little Gem
1 shallot
1 garlic clove
3 tablespoons white wine vinegar
3 tablespoons lemon juice
2 salt-packed whole anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 cup chopped Italian parsley
3 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
Fresh-ground black pepper
Salt
3 tablespoons chopped chives

Steps:

  • Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
  • Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
  • Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.

GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING



Grilled Romaine with Shrimp and Green Goddess Dressing image

Provided by Stuart O'Keeffe

Time 20m

Yield 2 servings

Number Of Ingredients 18

1/2 cup flat-leaf parsley leaves
1/2 cup spinach leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
2 cloves garlic
1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
1/4 cup store-bought croutons
1/4 cup shaved Parmesan

Steps:

  • For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
  • For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
  • For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
  • For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.

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