Hearts Of Romaine With Roasted Peppers And Cabrales Dressing Recipes

HEARTS OF ROMAINE WITH CREAMY DRESSING

Steps:

• Remove the outer darker green leaves from: 2 heads of romaine lettuce.
• Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
• To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
• Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
• A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
• Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
• This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.

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.

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat the grill or a grill pan.
• Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

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.

ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE

Steps:

• Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE

Steps:

• Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
• Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
• Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING

Steps:

• Roast peppers:
• Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
• Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
• Make dressing:
• Whisk together dressing ingredients in a large bowl.
• Arrange salad:
• Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.