Baby Romaine Salad Recipes

ROMAINE WEDGE SALAD

Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

CAESAR SALAD WITH BABY ROMAINE

Caesar Salad with Baby Romaine image

A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 11

Ingredients

3 garlic cloves (1 coarsely chopped)
12 slices baguette (1/4 inch thick)
1/4 cup olive oil, chilled, plus 1 tablespoon
Coarse salt and freshly ground pepper
1 oil-packed anchovy fillet, chopped
1 large egg yolk
1/4 cup finely grated Parmigiano-Reggiano cheese, plus shavings
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
6 heads baby romaine lettuce, halved (leave core intact), or 6 cups chopped romaine lettuce

Steps:

Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

SAUTEED ROMAINE LETTUCE

Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

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.

BABY ROMAINE AND GRAPEFRUIT SALAD

Baby Romaine and Grapefruit Salad image

Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad - side dish that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 10

Number Of Ingredients 10

Ingredients

3 red grapefruit
1/4 cup sherry vinegar
2 tablespoons honey
2 tablespoons finely chopped shallots
1 tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
10 cups baby romaine lettuce (9 oz)
1/2 cup pine nuts, toasted

Steps:

Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.

Nutrition Facts : Calories 173, Carbohydrate 15 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 124 mg

BABY CORN ROMAINE SALAD

Baby Corn Romaine Salad image

"My kids really enjoy this green salad, made with romaine lettuce, broccoli, corn and crumbled bacon," shares Kathryn Maxson of Mountlake Terrace, Washington. "It uses bottled dressing, so it's quick to fix, too."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 cups torn romaine
2 cups fresh broccoli florets
1 can (15 ounces) whole baby corn, rinsed, drained and cut into 1/2-inch pieces
3 tablespoons crumbled cooked bacon
1/2 cup fat-free Caesar or Italian salad dressing

Steps:

In a large salad bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 329mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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