ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
CHARRED ROMAINE SPEARS WITH GRILLED BISON NY STRIP AND BBQ VINAIGRETTE
Steps:
- These first two steps can be prepared ahead of time and will keep in the refrigerator for 1-2 days until you are ready to grill. Keep all of the ingredients separate. If you do these steps ahead, do not cut the avocado until you are ready to eat because it will oxidize and turn brown.
- To make BBQ Vinaigrette: Combine BBQ sauce, olive oil, vinegar, garlic and pepper. Wisk to combine and set aside.
- For Salad Garnishes: Cut radishes into quarters. Cut cucumbers into 2 inch julienne strips. Remove pit and skin of avocado then cut into thick slices or chunks. Thinly slice ½ of a medium red onion and crumble the blue cheese.
- To Make Grilled Lettuce Spears and the NY Strip Steaks: Preheat grill on high for 15-20 minutes. Brush the flat side of the romaine spears liberally with the BBQ vinaigrette and place on grill BBQ side down for 5-6 minutes. Remove immediately to prevent too much charring and return to refrigerator to keep cold. Toss NY strips in 3 tablespoons olive oil, garlic, pepper and sea salt. Char on grill 4 minutes the first side, and 3 minutes on the second side or until you can see the juices from the steak coming to the surface. Remove from the grill immediately and place on a platter to rest for 5-10 minutes before slicing.
- Assemble the salad with the garnishes and dress the romaine with additional BBQ vinaigrette if needed. Slice the NY strips thinly just before serving. Enjoy!
ROMAINE SALAD WITH ANCHOVY AND LEMON
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
ROMAINE SALAD WITH ANCHOVY VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low/No Sugar Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
- Place lettuce in large bowl. Add dressing and toss to coat.
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