Romaine Lettuce With Garlic Croutons Recipes

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.

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Steps:

• 1 Preheat an oven to 350°F. 2 To make the croutons, place the baguette slices on a baking sheet and drizzle with half of the olive oil. Turn the slices over and drizzle with the remaining olive oil. Bake until golden, about 10 minutes. Turn the slices over and bake until golden on the other side, 5 to 7 minutes more. Remove from the oven and use a fork or your fingers to rub both sides with the garlic cloves. Break each slice into several pieces, making rough croutons. Set aside. 3 In a bowl, combine the olive oil and blue cheese. Using a fork, mash the cheese into the oil to make a creamy dressing. Stir in the vinegar. 4 Cut each romaine heart lengthwise into quarters. Place on a platter or on individual plates. Drizzle generously with the dressing, dividing it evenly over the salad. Sprinkle with the parsley and top with the garlic croutons. Serve immediately

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 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.

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

Steps:

• Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
• Preheat the oven to 375*F.
• Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
• To make the vinaigrette:.
• Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
• When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
• Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

MINESTRONE WITH GARLIC AND PARMESAN CROUTONS

Steps:

• In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
• In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
• Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes.
• Serve soup sprinkled with remaining croutons.

SIMPLE, SCRUMPTIOUS CAESAR SALAD WITH QUICK GARLIC CROUTONS

Steps:

• To make croutons: Heat large skillet over low heat. With motor running, drop garlic cloves through feeder tube of food processor to mince. (A blender works as well.) Scrape down sides of bowl and add oil through feeder tube. Continue to process so that garlic releases its flavor into oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use. You should have about 3 tablespoons of garlic oil.
• Raise heat under skillet to medium. Place bread cubes in medium bowl. Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat. Add remaining 1 tablespoon oil; toss again. Add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.
• To prepare salad: Cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart. Separate heart into individual leaves. Put leaves in large bowl.
• Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl. Drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil. (Clean hands work well.).
• Drizzle lemon mixture over lettuce; toss again. Sprinkle 1/4 cup Parmesan over greens; toss again. Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese.