Wilted Romaine And Red Onions Recipes
WILTED ROMAINE AND RED ONIONS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
- Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
- Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
- Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 4 grams
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS
Provided by Kate Higgins
Categories Salad Onion Side Vegetarian High Fiber Backyard BBQ Blue Cheese Grill Grill/Barbecue Lettuce Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For onions:
- Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For salad:
- Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
- Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
- Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
More about "wilted romaine and red onions recipes"
GRILLED STEAK SALAD WITH BLUE CHEESE DRESSING FROM LANA'S ...
From lanascooking.com
5/5 (2)Total Time 5 hrs 23 minsCategory SaladsCalories 346 per serving
- Combine 1/2 cup of dressing, 1/3 cup olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.
- Add the steak, turning to make sure that all sides are well coated. Cover and refrigerate for at least 4 hours or overnight. Remove the steak from the refrigerator 30-45 minutes in advance of cooking so that it can come close to room temperature.
- Heat a gas grill to medium heat (about 325 degrees) or prepare a charcoal grill. Remove the steak from the marinade allowing any excess to drip back into the dish. Discard the marinade.
- Grill steak until it reaches the level of doneness you prefer. For medium-rare, the internal temperature should be 140; for medium, 155.
GREEK SALAD - LIGHT, BRIGHT, AND FLAVORFUL SUMMER SALAD
From willcookforsmiles.com
Cuisine American, MediterraneanTotal Time 15 minsCategory Salad, Side DishCalories 488 per serving
CROUTONS RECIPES - NYT COOKING
From cooking.nytimes.com
WILTED LETTUCE | SINGLE SERVINGS
From singleservingrecipes.wordpress.com
WILTED ROMAINE AND RED ONIONS RECIPES
From tfrecipes.com
WARM SPINACH SALAD WITH CARAMELIZED RED ONIONS AND BLUE CHEESE
From today.com
Cuisine AmericanCategory Salads
- Once the onions start to turn a golden color, about 5 minutes, add the honey, dijon and sherry vinegar.
GRILLED ROMAINE WITH FETA RECIPE | EATINGWELL
From eatingwell.com
Total Time 10 minsCalories 124 per serving
- In a screw-top jar combine lemon juice, olive oil, garlic, salt and pepper. Cover and set aside. Lightly coat cut sides of hearts of romaine with cooking spray.
- For a gas or charcoal grill, place romaine lettuce, cut sides down, on the rack of a covered grill directly over medium heat. Grill, covered, for 1 to 3 minutes or until grill marks develop on the romaine and the romaine is slightly wilted.
- Place each romaine half on a serving plate. Shake lemon mixture well to combine and drizzle evenly over grilled romaine. Sprinkle with feta cheese.
SAVORY SAUTEED ROMAINE LETTUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 124 per serving
- Vegetables ... Prep everything, because it cooks very quickly. For the romaine, you could even use all romaine hearts if you wanted; but, you would miss out on a lot of the leafy dark greens. You would need about 4 romaine hearts to equal 2 full heads of romaine.
- NOTE: I like to use a whole lemon. I cut the lemon in half ... I use 1/2 to squeeze over the salad; then, the other half sliced to garnish the salad.
- Saute ... Add the olive oil (start with 1 1/2-2 tablespoons, you can always add more) to a large non-stick saute pan on medium-medium high heat; then, add the fennel, onion, celery, red pepper flakes, salt, pepper, and toss. Saute for 2-3 minutes until slightly tender; then, add the garlic and cook another minute. Next, add the romaine; and saute just until wilted and warmed through. If the pan seems a bit dry, you can add a bit more olive oil; but, only if necessary. Also, check for any additional seasoning; and, adjust if necessary. You want the romaine wilted and warm; but, still with a little crisp.
- Finish, Serve, and ENJOY! ... Squeeze the lemon juice over the greens, add a bit more salt and pepper; then, transfer to a plate or serving bowl. I like to garnish with the extra lemon slices.
VEGAN WILTED LETTUCE SALAD - RECIPE | COOKS.COM
From cooks.com
5/5 (1)
WILTED ONIONS RECIPES
From tfrecipes.com
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRE
From bigoven.com
WILTED SPINACH SALAD W/ BALSAMIC CARAMELIZED RED ONIONS ...
From pinterest.ca
ROMAINE WILTED SALAD RECIPES
From tfrecipes.com
MANDARIN, CHICKPEA, AND RED ONION SALAD FROM CAMIEW ... RECIPE
From crecipe.com
GET WILTED LETTUCE AND ONIONS PICS - CHEF SALAD DRESSING
From chefsaladdressing.blogspot.com
WILTED ROMAINE LETTUCE - RECIPES | COOKS.COM
From cooks.com
WILTED SPINACH SALAD WITH BACON AND RED ONIONS RECIPE ...
From recipezazz.com
WILTED SALAD RECIPES
From tfrecipes.com
WILTED ROMAINE AND RED ONIONS - DINING AND COOKING
From diningandcooking.com
ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE ...
From crecipe.com
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS ...
From crecipe.com
WILTED ROMAINE-ONION SALAD | HEALTHY FREE RECIPE, COOKING ...
From recipe-free.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search