Romaine Hearts With Strawberry Balsamic Vinaigrette Recipes

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

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 SALAD

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.

SPINACH, ROMAINE AND STRAWBERRIES WITH BALSAMIC VINAIGRETTE

Steps:

• Separate romaine leaves and wash thoroughly.
• Spin or pat dry off paper towels.
• Wash and dry the spinach unless the package indicates that they have been cleaned.
• Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
• Just before serving, wash and hull strawberries and cut into quarters.
• Tear romaine and spinach leaves into small-to-medium pieces.
• Combine greens and berries in a salad or arrange on six individual plates.
• Sprinkle parsley on top.
• Pour vinegar and oil into a small container that has a tight-fitting lid.
• Cover and shake until dressing is well mixed.
• Pour over salad.
• Season with salt and pepper.
• Serve immediately.