Lemon Artichoke Romaine Salad Recipes

LEMON ARTICHOKE ROMAINE SALAD

Steps:

• Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING

Steps:

• Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
• Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.

HEARTS OF ROMAINE, PALM AND ARTICHOKE WITH CITRUS DIJON DRESSING

Steps:

• Arrange romaine lettuce, hearts of palm and artichokes on large platter. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly. Pour dressing evenly over salad when ready to serve. Garnish with toasted sliced almonds.

LEMON ARTICHOKE ROMAINE SALAD

Steps:

• In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

ROMAINE SALAD WITH LEMON-CUMIN DRESSING

Steps:

• In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

LEMON ARTICHOKE ROMAINE SALAD

Steps:

• In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

ROMAINE, ARTICHOKES, AND ASIAGO CHEESE SALAD

Steps:

• Whisk dressing ingredients together.
• Cover and refridgerate.
• Heat oven to 350°F.
• Whisk salt, oil, pepper, garlic, and herbs together.
• Add bread cubes and toss.
• Spead coated bread on baking sheet and bake until golden, 20-25 minutes.
• Toss lettuce, artichokes, and dressing together.
• Top with croutons and cheese.

ARTICHOKE & LEMON SALAD

Steps:

• Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
• Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
• Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
• To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

ROMAINE WITH LEMON DRESSING

Steps:

• In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD

Steps:

• Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
• Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

ROMAINE SALAD WITH ANCHOVY AND LEMON

Steps:

• Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
• Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
• Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.