Romaine With Lemon Dressing Recipes

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ROMAINE WITH LEMON DRESSING



Romaine with Lemon Dressing image

For the following salad, you may prepare the dressing and lettuce early in the day so they can be tossed together just before serving.

Yield Serves 8 to 10

Number Of Ingredients 4

1 1/2 tablespoons fresh lemon juice
2 teaspoons white-wine vinegar
1/3 cup extra-virgin olive oil
2 heads romaine, washed, spun dry, and torn into bite-size pieces (about 12 cups)

Steps:

  • In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

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

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.

ROMAINE WEDGES WITH CREAMY LEMON DRESSING



Romaine Wedges with Creamy Lemon Dressing image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1 small clove garlic, minced
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head romaine lettuce, cut lengthwise into 6 wedges
2 tablespoons snipped fresh chives, plus chive blossoms for serving (optional)

Steps:

  • Whisk together lemon zest and juice, garlic, and mayonnaise in a small bowl. Gradually whisk in oil. Season with salt and pepper.
  • Arrange romaine wedges on a platter. Season with salt and pepper. Drizzle with dressing, sprinkle with chives, and serve, topped with chive blossoms.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD



Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

  • Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
  • Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

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