Romaine Hearts With Red Pepper Vinaigrette Recipes

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
• Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

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.

ROMAINE HEARTS WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Cut each heart in half lengthwise, trim away core, rinse and dry.
• Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
• Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.

GRILLED HEARTS OF ROMAINE SALAD

Steps:

• Cut lettuce in half lengthwise. Brush cut side with olive oil
• Place lettuce, cut side down on a hot grill for 2-3 minutes long enough to have light grill marks.
• Remove from grill and place cut side up on individual plates.
• Divide equally the cheese, onion, hazelnut and bosc pear.
• Drizzle with vinaigrette.
• Add the black pepper to taste.
• Serve immediately.
• Vinaigrette:.
• In bowl, whisk vinegar, honey and mustard. Very slowly add oil in an even stream and whisk until smooth and well integrated. Season with salt & pepper.
• Add small amount of water if necessary.

HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING

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 ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

GRILLED ROMAINE HEARTS WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, Dijon mustard, tarragon, olive oil, salt and pepper. Set aside.
• Slice Romaine hearts in half length-wise. Brush the cut side will olive oil or spray with vegetable oil.
• After grilling the rest of you meal and when the coals are low, place the Romaine hearts cut sided down over the coals. Grill for 4 minutes. (Keep an eye on these as they can burn easily!).
• Remove Romaine hearts from grill. Drizzle with vinaigrette and sprinkle with crumbled cheese. Serve immediately.