Romaine Lettuce Au Gratin Recipes

SAUTEED ROMAINE LETTUCE

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.

ROMAINE LETTUCE AU GRATIN

Steps:

• Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
• Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
• Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
• Grate the cheese, using fine blade of grater. Set aside.
• Preheat the broiler to high.
• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
• Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.

GRILLED ROMAINE

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

ROMAINE ''CAESAR'' GRATIN

Steps:

• In the jar of a blender, combine yolks, anchovy, garlic, lemon juice, mustard, and season with cracked pepper. With the blender on medium speed, slowly drizzle in olive oil until well incorporated; season dressing with salt.
• Preheat oven to broil. Arrange lettuce in an even layer on a baking sheet and brush with dressing. Sprinkle with Parmesan cheese. Broil lettuce just until cheese melts and begins to turn golden brown, about 3 minutes. Serve immediately.