ROMAINE ''CAESAR'' GRATIN
Serve this brand new recipe from renowned chef Eric Ripert for an irresistible side dish. Also try his delicious Baked Zucchini, Heirloom Tomatoes, and Bread Crumbs.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- In the jar of a blender, combine yolks, anchovy, garlic, lemon juice, mustard, and season with cracked pepper. With the blender on medium speed, slowly drizzle in olive oil until well incorporated; season dressing with salt.
- Preheat oven to broil. Arrange lettuce in an even layer on a baking sheet and brush with dressing. Sprinkle with Parmesan cheese. Broil lettuce just until cheese melts and begins to turn golden brown, about 3 minutes. Serve immediately.
ROMAINE HEARTS WITH A LEMONY CAESAR DRESSING
Steps:
- Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
- Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.
ROMAINE SALAD WITH CAESAR DRESSING
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
- Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.
Nutrition Facts : Calories 107 g, Fat 8 g, Fiber 3 g, Protein 4 g
ROMAINE CAESAR SALAD
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ROMAINE LETTUCE AU GRATIN
Steps:
- Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
- Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
- Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
- Grate the cheese, using fine blade of grater. Set aside.
- Preheat the broiler to high.
- Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
- Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1011 milligrams, Sugar 5 grams, TransFat 0 grams
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- 1. In a blender, combine the yolks, garlic, mustard and lemon juice, and puree at medium speed while slowly drizzling in the olive oil, until it is fully incorporated, and the dressing resembles a thick mayonnaise.
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