Romaine Hearts With Goat Cheese Dressing Recipes

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.

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 ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS

Steps:

• Trim the leafy ends of the romaine and cut in half lengthwise.
• Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
• Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
• Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
• Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• Heat 2 tablespoons olive oil in a nonstick pan until very hot.
• Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
• Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.