Hearts Of Romaine With Creamy Dressing Recipes

ROMAINE HEARTS WITH GREEK DRESSING

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.

HEARTS OF ROMAINE WITH CREAMY FETA DRESSING

Steps:

• Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter.
• For dressing, in a food processor or blender combine Basic Vinaigrette, 1/2 cup cheese, the water, oregano, garlic, and salt. Cover and process or blend until smooth.
• Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters. Basic Vinaigrette
• In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. Out of feta? Use goat cheese (chèvre) instead. For a change of texture, use baby greens in place of the romaine. Go Middle Eastern and use a teaspoon each of ground cumin and coriander instead of the oregano. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.

HEARTS OF ROMAINE WITH CREAMY DRESSING

Steps:

• Remove the outer darker green leaves from: 2 heads of romaine lettuce.
• Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
• To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
• Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
• A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
• Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
• This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.

HEARTS OF ROMAINE WITH CREAMY LIME VINAIGRETTE

Steps:

• In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

HEARTS OF ROMAINE & GREEN GODDESS DRESSING

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.

ROMAINE HEARTS WITH GOAT CHEESE DRESSING

Steps:

• In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
• In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

HEARTS OF ROMAINE WITH BLUE CHEESE DIJON DRESSING

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.