Romaine Sweet Hearts Recipes

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GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE



Grilled Romaine Hearts With Caesar Vinaigrette image

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories     Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

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.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

BRAISED ROMAINE HEARTS



Braised Romaine Hearts image

Make and share this Braised Romaine Hearts recipe from Food.com.

Provided by zeldaz51

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter
4 romaine lettuce hearts, damaged leaves removed, trimmed and sliced in half lengthwise
1/2 cup chicken or 1/2 cup vegetable stock
1 carrot, chopped
salt & fresh ground pepper
1 teaspoon fresh lemon juice

Steps:

  • Braised Romaine Hearts
  • 3 tablespoons butter
  • 4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
  • 1/2 cup chicken or vegetable stock
  • 1 carrot, chopped
  • Salt and ground black pepper
  • 1 teaspoon freshly squeezed lemon juice.
  • Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
  • Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.

Nutrition Facts : Calories 189.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 136.7, Carbohydrate 22.1, Fiber 13.6, Sugar 8.2, Protein 7.9

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