Romaine Lettuce Au Gratin Recipes

ROMAINE ''CAESAR'' GRATIN

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 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.

LA ROMANA TOMATOES GRATIN

Steps:

• Preheat oven to 450 degrees F.
• Place tomato halves on foil lined baking sheet and set aside.
• In a small bowl, combine melted butter, garlic, and shredded Parmesan.
• Season tomato halves with salt and freshly ground black pepper. Spoon the butter and cheese mixture over the tomatoes. Roast tomatoes in preheated oven for 10 to 12 minutes or until golden brown.

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

ROMAINE LETTUCE WITH GARLIC CROUTONS

Steps:

• Trim lettuce and pull leaves apart. Rinse well and pat dry.
• Trim crusts off the bread. Cut bread into 1/2-inch or smaller cubes. There should be about 1 cup.
• Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic. Cook, shaking the skillet and stirring, until cubes are golden brown. Drain in a sieve. It is not necessary to discard garlic cloves.
• Cut or tear lettuce into bite-size pieces. There should be about 8 cups, loosely packed. Put in a salad bowl and sprinkle croutons on top.
• Put mustard in a small bowl with salt and pepper. Add vinegar and beat with a wire whisk. Add the remaining oil, beating briskly. Pour dressing over salad and toss.