ROMAINE CAESAR SALAD
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ROMAINE SALAD WITH CAESAR DRESSING
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 g, Fat 8 g, Fiber 3 g, Protein 4 g
GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE
This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.
Provided by Ashley Vinyard
Categories Vegetable
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
- Preheat the grill over medium-high heat, oil grills surface.
- Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
- Spray Romaine lightly all over with oil spray.
- Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
- Turn once or twice.
- Drizzle with vinaigrette.
Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9
ROMAINE HEARTS WITH CAESAR SALAD DRESSING
Categories Lettuce
Number Of Ingredients 11
Steps:
- Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use. In a food processor or blender, combine the 1/4 cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire, hot sauce and white pepper. Puree until smooth, adding water if needed. Season with salt. In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper
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5/5 (4)Total Time 15 minsCategory Entree, SideCalories 200 per serving
- Peel away the outer most leaves from the romaine head and save for other use. Pick out about 8-10 leaves, wash, dry and toss in olive oil, salt and pepper (amount as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking sheet and set aside.
- Prepare dressing by adding mustard, vinegar, mayo, lemon juice, garlic, salt and pepper to a small bowl and whisking to combine. Slowly stream in olive oil (I usually go for the lesser end of the range) while continuing to whisk to emulsify the dressing. Whisk vigorously until well combined.
- Add fresh rosemary, whisk once more and sample to taste. Adjust seasonings as needed, adding more salt, pepper or rosemary as desired.
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