WILTED ESCAROLE AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts : Calories 152 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 1.5 grams
ROMAINE WILTED SALAD
We're with Nicole's daughters: we'd love to have this salad every week! It's tangy with a bit of sweetness.... perfect on its own or alongside your favorite meat dish.
Provided by Nicole Foster
Categories Lettuce Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Boil eggs until hard, about 10 minutes.
- 2. While eggs are boiling, cut romaine into small pieces.
- 3. Cut bacon into bite size pieces and cook until crispy. Reserve about 1/4 cup of the rendered fat.
- 4. Peel eggs and cut into quarters, add to romaine. Chop onion and add to the romaine and eggs. Sprinkle bacon on top.
- 5. While bacon fat is still hot, add sugar and carefully add vinegar, cook until almost boiling and sugar is dissolved. Pour over salad while dressing is still hot and serve right away.
SAUTEED ROMAINE LETTUCE
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
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 AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS
Provided by Kate Higgins
Categories Salad Onion Side Vegetarian High Fiber Backyard BBQ Blue Cheese Grill Grill/Barbecue Lettuce Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For onions:
- Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For salad:
- Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
- Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
- Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
BALSAMIC RED ONIONS
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 83 g, Fat 5 g, Fiber 1 g, Protein 1 g
WILTED CHARD WITH PICKLED RED ONIONS
Steps:
- For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
- For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
- To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 5 grams
WILTED LETTUCE SALAD
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
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
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
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.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
Provided by justcallmetoni
Categories Onions
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
- Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
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5/5 (10)Total Time 15 minsCategory SidesCalories 113 per serving
- Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
- Place 1 tablespoon butter in the pan and when it’s done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when it’s reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.
- Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.
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