Romaine And Watercress Salad With Roquefort Buttermilk Dressing Recipes

WATERCRESS SALAD WITH LIME DRESSING

Steps:

• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

ROMAINE AND WATERCRESS SALAD WITH ROQUEFORT BUTTERMILK DRESSING

Steps:

• In a large bowl toss together romaine, watercress, and radishes.
• Serve salad with dressing on the side.

ROQUEFORT BUTTERMILK DRESSING

Steps:

• Make dressing:
• In a blender blend dressing ingredients until smooth and season with salt and pepper. Dressing may be made 3 days ahead and chilled, covered.

ROMAINE SALAD WITH BREADCRUMBS AND SIMPLE DRESSING

Steps:

• Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
• Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
• And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

BIG-BATCH ROQUEFORT DRESSING

Steps:

• Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

ROMAINE SALAD WITH CAESAR DRESSING

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
• Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.

ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING

Steps:

• Combine the romaine, radishes and herbs in a large salad bowl.
• Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

WATERCRESS, FENNEL AND ROMAINE SALAD WITH PERNOD DRESSING

Steps:

• Wash the greens well, then dry them. Refrigerate in a large plastic bag, undried, if preparing ahead.
• Whisk together the dressing ingredients. Just before serving, place the greens in one or two large salad bowls. Divide the dressing evenly between the bowls. Toss well to combine.

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Steps:

• Make dressing:
• Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make salad:
• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
• Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B

Steps:

• In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
• Later, in a large mixing bowl, combine the greens.
• Add dressing and toss to coat all leaves.
• Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

ROQUEFORT DRESSING

Steps:

• Using electric mixer, beat all ingredients except capers in large bowl to blend. Stir in capers. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
• Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.