Hearts Of Romaine Salad Recipes

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Steps:

• Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

ROMAINE HEARTS WITH GREEK DRESSING

Steps:

• Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
• In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

GRILLED HEARTS OF ROMAINE SALAD

Steps:

• Cut lettuce in half lengthwise. Brush cut side with olive oil
• Place lettuce, cut side down on a hot grill for 2-3 minutes long enough to have light grill marks.
• Remove from grill and place cut side up on individual plates.
• Divide equally the cheese, onion, hazelnut and bosc pear.
• Drizzle with vinaigrette.
• Add the black pepper to taste.
• Serve immediately.
• Vinaigrette:.
• In bowl, whisk vinegar, honey and mustard. Very slowly add oil in an even stream and whisk until smooth and well integrated. Season with salt & pepper.
• Add small amount of water if necessary.

HEARTS OF ROMAINE & TOMATO SALAD

Steps:

• Arrange romaine heart quarters on a platter.
• Layer sliced tomatoes over the centre& sprinkle with scallions.
• Combine dijon, garlic, lemon juice& vinegar in a small bowl.
• SLOWLY drizzle in olive oil, whisking CONSTANTLY.
• Season to taste.
• Drizzle dressing over the salad& sprinkle with parmesan.

HEARTS OF ROMAINE SALAD

Steps:

• Rinse the lettuce in cold water and tear into bite sized pieces into large salad bowl.
• In another bowl, mix the Sunflower Seeds, Shredded Cheddar Cheese and Grated Romano together. Pour this mixture on top of the lettuce and toss until mixed.
• If you want you can add the Lite Ranch Dressing, toss in and serve or leave it off and put it into a serving bowl an d any dressing you like could be poured after the salad is served by the individual diners.

HEARTS OF ROMAINE SALAD

Steps:

• In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
• Slowly pour in the olive oil while whisking. Set dressing aside.
• Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
• Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
• Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
• Or cover and chill until ready to serve.