Romaine Wilted Salad Recipes

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ROMAINE WEDGE SALAD



Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

  • In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
  • Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
  • Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS



Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts image

Provided by Anne Burrell

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 Bosc pears, peeled, halved and cored
Extra-virgin olive oil
1/4 cup hazelnuts
8 ounces ripe Taleggio cheese, outer rind removed
1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
Kosher salt
1/4 cup champagne vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
  • Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside.
  • Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
  • Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side.
  • Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
  • Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS



Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

2 Bosc pears, peeled, halved and cored
Extra-virgin olive oil
1/4 cup hazelnuts
1/2 pound ripe Taleggio cheese, outer rind removed
1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
Kosher salt
1/4 cup champagne vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
  • Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
  • Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
  • Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
  • Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
  • Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

WILTED ROMAINE AND RED ONIONS



Wilted Romaine And Red Onions image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

4 bunches baby Romaine or one medium head regular Romaine lettuce
1/2 cup sliced mushrooms
2 tablespoons red wine vinegar
1 teaspoon anchovy paste
6 tablespoons extra-virgin olive oil
1 large red onion, in thin slices
1 1/3 cups toasted croutons
Freshly ground black pepper

Steps:

  • If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
  • Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
  • Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
  • Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 4 grams

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

Wilted Lettuce Salad comes from Alberta McKay of Bartlesville, Oklahoma. This appetizing salad looks and tastes great!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

8 cups torn leaf lettuce or spinach
1/4 cup sliced green onions
Pepper to taste
3 bacon strips, diced
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 hard-boiled large egg, chopped

Steps:

  • In a large bowl, combine lettuce and onions in a large salad bowl. Sprinkle with pepper; set aside. , In a large skillet, cook bacon over medium heat until crisp. Stir the vinegar, lemon juice, sugar and salt in drippings. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Nutrition Facts : Calories 93 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 199mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

SAUTEED ROMAINE LETTUCE



Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

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.

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

CLASSIC WILTED LETTUCE SALAD



Classic Wilted Lettuce Salad image

When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

4 bacon strips, cut up
1/4 cup white vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 to 10 cups torn leaf lettuce
1 hard-boiled large egg, chopped

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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