ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
ROMAINE SALAD WITH ANCHOVY AND LEMON
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
GRILLED ROMAINE SALAD WITH BLUE CHEESE AND BASIL
"Basil is delicious but notoriously fickle," Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
- Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
- Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
- Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.
ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING
Steps:
- In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
- In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.
LEMON ARTICHOKE ROMAINE SALAD
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROMAINE WITH GARLIC ANCHOVY VINAIGRETTE
Make and share this Romaine With Garlic Anchovy Vinaigrette recipe from Food.com.
Provided by Cristina Barry
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
- Add anchovies and pound to a paste.
- Add lemon juice and stir vigorously with pestle to incorporate.
- Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
- Toss romaine with dressing in a large bowl and grind pepper over it.
- COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.
Nutrition Facts : Calories 108.1, Fat 10.5, SaturatedFat 1.4, Cholesterol 0.8, Sodium 189.2, Carbohydrate 3.4, Fiber 1.8, Sugar 1.1, Protein 1.4
ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING
Flavorful green salad. Can be prepared in 10 minutes or less.
Provided by Hong Quan
Categories Romaine Lettuce Salad
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
- With a vegetable peeler, shave 1/3 cup parmesan curls.
- In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
- In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 2.8 g, Cholesterol 14 mg, Fat 14.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 356.5 mg, Sugar 0.9 g
ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING
Flavorful green salad. Can be prepared in 10 minutes or less.
Provided by Hong Quan
Categories Romaine Lettuce Salad
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
- With a vegetable peeler, shave 1/3 cup parmesan curls.
- In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
- In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 2.8 g, Cholesterol 14 mg, Fat 14.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 356.5 mg, Sugar 0.9 g
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