Romaine With Creamy Garlic Dressing Recipes

ROMAINE WITH CREAMY GARLIC DRESSING

Steps:

• Make dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, and 2 tablespoons water. Stir in oregano, if using; season with salt and pepper.
• Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts. (Reserve outer leaves for another use.) Halve hearts lengthwise. To serve, drizzle romaine with dressing.

LEMON-GARLIC VINAIGRETTE

Steps:

• Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Tear lettuce into bite-size pieces, you should have about 12 cups.
• Cover and refrigerate until well chilled.
• Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
• Mix garlic paste with lime juice, add egg* and beat until foamy.
• Stir in mayo and worcestershire.
• This can be made ahead, just cover and refrigerate.
• Just before serving, peel, pit and dice avocado.
• In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
• Stir dressing and pour over salad then toss until well mixed.
• *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

ROMAINE WITH PAN-ROASTED GARLIC DRESSING

Steps:

• In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
• Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
• Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.

HEARTS OF ROMAINE WITH CREAMY LIME VINAIGRETTE

Steps:

• In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

ROMAINE WEDGES WITH CREAMY LEMON DRESSING

Steps:

• Whisk together lemon zest and juice, garlic, and mayonnaise in a small bowl. Gradually whisk in oil. Season with salt and pepper.
• Arrange romaine wedges on a platter. Season with salt and pepper. Drizzle with dressing, sprinkle with chives, and serve, topped with chive blossoms.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Steps:

• For dressing:
• Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
• Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
• For vegetables:
• Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.