Romaine Hearts With Croutons And Coarse Mustard Vinaigrette Recipes

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GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE



Grilled Romaine Hearts With Caesar Vinaigrette image

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories     Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

Steps:

  • In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
  • Preheat the grill over medium-high heat, oil grills surface.
  • Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
  • Spray Romaine lightly all over with oil spray.
  • Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
  • Turn once or twice.
  • Drizzle with vinaigrette.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

BRAISED ROMAINE HEARTS



Braised Romaine Hearts image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons butter
4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise
1/2 cup chicken or vegetable stock
1 carrot, chopped
Salt
ground black pepper
1 teaspoon freshly squeezed lemon juice

Steps:

  • Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
  • Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI



Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini image

Provided by Rachael Ray : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 11

8 slices day old crusty bread, cut on an angle
2 cloves garlic, crushed
Tapanade, recipe follows
Extra-virgin olive oil, for drizzling plus 1/2 cup
2 hearts romaine lettuce
3 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves, eyeball it
1/2 teaspoon dried oregano leaves, eyeball it
1/2 teaspoon freshly ground black pepper
1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped

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.

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN



Romaine Hearts With Sourdough Croutons and Parmesan image

There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories     Salad Dressings

Time 18m

Yield 4 small salads(2 large)

Number Of Ingredients 12

2 heads romaine lettuce
1 -2 garlic clove, finey chopped
extra virgin olive oil
4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
8 large olives, pitted, coarsely chopped (Gaeta or Nicoise olives are good)
1/3 cup parmesan cheese, grated (1 oz.)
pepper
1/2 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, finely chopped
5 tablespoons extra virgin olive oil

Steps:

  • Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
  • Preheat the oven to 375*F.
  • Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
  • To make the vinaigrette:.
  • Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
  • When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
  • Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

Nutrition Facts : Calories 3212.5, Fat 39.9, SaturatedFat 9.1, Cholesterol 7.3, Sodium 5616.2, Carbohydrate 590.4, Fiber 31.5, Sugar 30.3, Protein 127.6

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON



Hearts of Romaine with Blue Cheese and Bacon image

Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15

8 strips good-quality bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing, recipe follows
1 cup mayonnaise
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
  • Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
  • Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
  • Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
  • Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

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