HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON
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
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.
HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
- Salad: Arrange the romaine on individual salad plates.
- To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
- Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
- Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
- Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
- Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
- Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8
SUMMER TOMATO, ONION & CUCUMBER SALAD
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible-think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. This cucumber, tomato and onion salad is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.
Provided by Virginia Willis
Categories Healthy Tomato Salad Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
- Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
- Just before serving, add herbs and toss again.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 10 g, Fat 2.7 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 204.4 mg, Sugar 6.8 g
ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings, side dish
Time 30m
Yield serves 4
Number Of Ingredients 8
Steps:
- Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
- Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 285 milligrams, Sugar 3 grams
ROMAINE WITH APPLE, PECANS AND BLUE CHEESE
Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
- In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g
GRILLED ROMAINE SALAD
Burgers are so bland that's why you basically gotta dress that shit up with a salad after you grill it. CUT OUT THE MIDDLE MEAT AND JUST GRILL A SALAD.
Provided by Bad Manners
Categories Side Dish
Yield enough for 2-6 people depending on their love of salad
Number Of Ingredients 6
Steps:
- Heat the grill or a stove top grill pan to a medium heat. While the grill heats up, mix the garlic, olive oil, and salt and pepper in a little cup. Brush or spoon the oil mixture to the cut side of the lettuce. This isn't the fucking dressing, so go easy. Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all fucking limp SO PAY ATTENTION. When they look good, put em on a plate and let them cool for a minute. When you're ready to serve those charred motherfuckers, drizzle some dressing over the hearts and top with all the herbs and shit you picked out, then crack over some more pepper.
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.
GRAPEFRUIT, ROMAINE AND RED ONION SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.
HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND
Hearts of Romaine Salad With Apple, Red Onion, and Cider Vinaigrette. For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together. From Bon...
Provided by Vicki Butts (lazyme)
Categories Lettuce Salads
Time 15m
Number Of Ingredients 14
Steps:
- 1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk before using.)
- 2. Place sliced onion in medium bowl.
- 3. Cover with cold water; let stand 30 minutes.
- 4. Drain well.
- 5. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- 6. Trim off tips of romaine halves, leaving 5-inch lengths.
- 7. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter.
- 8. Top with red onion slices.
- 9. Drizzle salad with dressing, then sprinkle with apples and pecans.
SALAD: ROMAINE, APPLE, ONION, PECAN RECIPE
Provided by SharonE
Number Of Ingredients 15
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.
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- Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)
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- MAKE IT SWEET, CITRUSY AND MOROCCAN. Green romaine hearts serve as crisp contrast to blood orange slices. The mix of naturally sweet and citrus flavors reach heavenly heights with splashes of orange flower water and lemon juice.
- TOP WITH ITALIAN TASTES. Rachel Ray’s Italian Chef Salad serves up as a hearty entree topped with sliced eggs, prosciutto, ricotta salata and cantaloupe.
- ADD A DASH OF ASIAN SPICE. Our collaborations with chef Beat Giger of Pebble Beach Resorts always yield amazing dishes. This Spicy Asian Noodle Salad is a tantalizing example of his talents applied to our premium romaine hearts.
- FINISH WITH FLAVORFUL MEXICAN ACCENTS. This salad proves that fresh romaine can deliver authentic Mexican flavors without setting plates on fire. It serves up jicama, avocado, radish and black beans well-dressed in a time-honored combo of honey and lime.
- COMPLEMENT CHINESE CHICKEN. Romaine’s global versatility shines in this Wolfgang Puck recipe. It’s a favorite at his Chinois restaurants and a mouthwatering sampling of Asian-European-Californian fusion.
- CONTRAST WITH BLACK FOREST HAM. Again, we credit Chef Giger for an elegant entree salad. Hearty ham, herbaceous Fontina cheese and country-style bread cubes provide flavorful contrasts to softly sweet, premium hearts of romaine.
- GO ALL AMERICAN WITH A CLASSIC. While its heritage might have be Italian, Spanish or Mexican, most foodies who love their edible history believe the Caesar salad originated right here in California.
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