HEARTS OF ROMAINE WITH BLUE CHEESE DIJON DRESSING
Make and share this Hearts of Romaine With Blue Cheese Dijon Dressing recipe from Food.com.
Provided by Danny Beason
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar and mustard in bowl.
- Gradually mix in oil.
- Add cheese and capers.
- Season with salt and pepper to taste.
- Place 1/4 head romaine on each plate.
- Sprinkle with pecans.
- Spoon dressing over and serve.
HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON
Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
- Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
- Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
- Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
- Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
HEARTS OF ROMAINE WITH BLUE CHEESE AND CAPER DRESSING
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Salad Dressing Condiment Blue Cheese Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper.
- Place 1/4 head romaine on each plate. Spoon dressing over 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
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