Hearts Of Romaine With Creamy Dressing Recipes

HEARTS OF ROMAINE WITH CREAMY FETA DRESSING

Steps:

• Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter.
• For dressing, in a food processor or blender combine Basic Vinaigrette, 1/2 cup cheese, the water, oregano, garlic, and salt. Cover and process or blend until smooth.
• Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters. Basic Vinaigrette
• In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. Out of feta? Use goat cheese (chèvre) instead. For a change of texture, use baby greens in place of the romaine. Go Middle Eastern and use a teaspoon each of ground cumin and coriander instead of the oregano. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.

ROMAINE-HEART SALAD WITH CREAMY DRESSING

Steps:

• Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
• Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later in Chopped Romaine Salad. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

ROMAINE HEARTS WITH A LEMONY CAESAR DRESSING

Steps:

• Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
• Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

ROMAINE HEARTS WITH GREEK DRESSING

Steps:

• Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
• In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

ROMAINE WITH PARMESAN DRESSING

Steps:

• Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.

ROMAINE HEARTS WITH GOAT CHEESE DRESSING

Steps:

• In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
• In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

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.