Hearts Of Romaine With Blue Cheese And Caper Dressing Recipes

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HEARTS OF ROMAINE WITH BLUE CHEESE DIJON DRESSING



Hearts of Romaine With Blue Cheese Dijon Dressing image

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

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil or 1/4 cup olive oil
2 ounces blue cheese, crumbled
1 tablespoon drained capers
1 tablespoon pecans
1/2 head romaine lettuce, trimmed,quartered lengthwise

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



Hearts of Romaine with Blue Cheese and Bacon image

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

8 strips good-quality bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing, recipe follows
1 cup mayonnaise
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper

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



Hearts of Romaine with Blue Cheese and Caper Dressing image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Condiment     Blue Cheese     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

3 tablespoons cider vinegar
2 1/4 teaspoons Dijon mustard
1/2 cup olive oil
4 ounces Maytag or Danish blue cheese, crumbled
3 tablespoons drained capers
1 small head romaine lettuce, trimmed, quartered lengthwise

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



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

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.

GRILLED HEARTS OF ROMAINE



Grilled Hearts of Romaine image

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

3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons sherry vinegar, or to taste
2 tablespoons olive oil, or to taste

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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