Romaine Hearts With Goat Cheese Dressing Recipes

ROMAINE HEARTS WITH GOAT CHEESE DRESSING

Romaine Hearts with Goat Cheese Dressing image

This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Ingredients

2 slices bacon, thinly sliced
3 ounces fresh goat cheese, room temperature
1/4 cup milk
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
2 hearts romaine lettuce, halved lengthwise

Steps:

In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

Nutrition Facts : Calories 106 g, Fat 6 g, Fiber 1 g, Protein 7 g

HEARTS OF ROMAINE WITH CREAMY DRESSING

Hearts of Romaine with Creamy Dressing image

This salad is best made with whole uncut leaves of romaine. You may need to remove quite a few of the large outer leaves to expose the smaller pale green sweet leaves at the heart. There are tender small varieties called Little Gem and Winter Density that make incredible salads. Look for them at your farmers' market.

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 heads of romaine lettuce
1 tablespoon white wine vinegar
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons heavy cream

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.

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