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 ROQUEFORT AND TOASTED PECANS
Categories Salad Cheese Leafy Green Nut No-Cook Yogurt Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Blend 6 ounces cheese, mayonnaise, and yogurt in processor. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk before using.)
- Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.
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
GRILLED HEARTS OF ROMAINE
Steps:
- Preheat the grill or a grill pan.
- Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.
HEARTS OF ROMAINE WITH ROQUEFORT AND TOASTED PECANS
A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.
Provided by lazyme
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
- Add 1/4 cup water and hot pepper sauce; blend until smooth.
- Season with salt and pepper. (Can be made 1 day ahead.
- Cover; chill. Whisk before using.).
- Arrange lettuce on large platter.
- Drizzle dressing over lettuce.
- Sprinkle with pecans and remaining cheese and serve.
Nutrition Facts : Calories 374.7, Fat 29.6, SaturatedFat 10.2, Cholesterol 44.1, Sodium 909.8, Carbohydrate 17.3, Fiber 7.9, Sugar 5.9, Protein 15
HEARTS OF ROMAINE SALAD
Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
- Slowly pour in the olive oil while whisking. Set dressing aside.
- Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
- Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
- Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
- Or cover and chill until ready to serve.
Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3
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.
HEARTS OF ROMAINE FINGER SALAD
Made with red peppers cut into heart shapes, this elegant salad for two will be a welcome addition for your Valentine's Day menu.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Separate lettuce leaves; arrange on 2 large plates. Sprinkle evenly with the pecans.
- Cut peppers into heart shapes, using a small cookie cutter. Add cutouts to each salad; sprinkle with cheese. (Reserve pepper trimmings for another use.)
- Pour dressing evenly into 2 small bowls. Serve 1 with each salad. Dip lettuce into dressing to serve.
Nutrition Facts : Calories 220, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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