Hearts Of Romaine Tomato Salad Food

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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.

HEARTS OF ROMAINE & TOMATO SALAD



Hearts of Romaine & Tomato Salad image

Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.

Provided by CountryLady

Categories     Greens

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 romaine lettuce hearts, quartered
2 tomatoes, sliced
2 scallions or 2 green onions, sliced
shaved parmesan cheese (optional)
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
salt & pepper

Steps:

  • Arrange romaine heart quarters on a platter.
  • Layer sliced tomatoes over the centre& sprinkle with scallions.
  • Combine dijon, garlic, lemon juice& vinegar in a small bowl.
  • SLOWLY drizzle in olive oil, whisking CONSTANTLY.
  • Season to taste.
  • Drizzle dressing over the salad& sprinkle with parmesan.

Nutrition Facts : Calories 151.9, Fat 12.7, SaturatedFat 1.8, Sodium 29.2, Carbohydrate 9.1, Fiber 5, Sugar 3.7, Protein 3.1

ROMAINE WEDGE SALAD



Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

  • In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
  • Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
  • Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

ROMAINE SALAD



Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROASTED TOMATO DRESSED ROMAINE SALAD



Roasted Tomato Dressed Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pint grape or cherry tomatoes
1/3 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground black pepper
1/4 small red onion, minced
1/2 tablespoon Dijon mustard, eyeball it
3 tablespoons balsamic vinegar, eyeball it
3 hearts romaine lettuce, roughly chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

HEARTS OF ROMAINE SALAD



Hearts of Romaine Salad image

Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.

Provided by COOKGIRl

Categories     Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3 heads romaine lettuce
1/2 cup kalamata olive, pitted and cut in half
1/4 cup mizithra cheese, grated (my addition)
1 teaspoon anchovy paste
3 tablespoons balsamic vinegar (dark or white)
3 tablespoons fresh parsley, chopped
fresh ground black pepper
1/2 cup extra virgin olive oil

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.

Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3

ROMAINE SALAD



Romaine Salad image

This super-easy salad comes together in no time. And it's perfect for just about any main dish. Katherine Desrosiers - Trail, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 7

3 tablespoons olive oil
1-1/2 teaspoons malt or rice vinegar
1-1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups hearts of romaine salad mix

Steps:

  • In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Nutrition Facts : Calories 106 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CRISP ROMAINE AND TOMATO SALAD



Crisp Romaine and Tomato Salad image

Categories     Bread     Salad     Tomato

Yield serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 garlic clove, minced
Pinch of dried oregano
Salt and freshly ground black pepper to taste
6 cups chopped romaine lettuce hearts (about 2 hearts)
1 green bell pepper, seeded and diced
1 cup grape or cherry tomatoes, halved

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
  • In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

ROMAINE SALAD WITH ANCHOVY AND LEMON



Romaine Salad With Anchovy and Lemon image

Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine
1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste or grated
4 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
Salt and pepper
Chunk of Parmesan, for finishing

Steps:

  • Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
  • Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
  • Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.

ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING



Romaine and Radish Salad With Buttermilk Lemon Dressing image

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

Steps:

  • Combine the romaine, radishes and herbs in a large salad bowl.
  • Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams

GRILLED ROMAINE HEARTS



Grilled Romaine Hearts image

Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 4

3/4 cup olive oil
2/3 cup balsamic vinegar
6 romaine hearts, halved lengthwise with cores intact
Salt and pepper to taste

Steps:

  • In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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