Hearts Of Romaine Tomato Salad Food

ROMAINE SALAD

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.

HEARTS OF ROMAINE & TOMATO SALAD

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.

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE

Steps:

• Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

ROASTED TOMATO DRESSED ROMAINE SALAD

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 WITH BLUE CHEESE AND BACON

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.

MARINATED HEARTS OF PALM SALAD

Steps:

• In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
• In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
• Pour dressing over hearts of palm mixture, tossing to coat.
• Cover and chill 30 minutes.
• Spoon marinated mixture over greens and serve.

HEARTS OF PALM SALAD

Steps:

• Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Pour the dressing over and mix well; refrigerate for at least 1 hour.
• When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS

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.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

HEARTS OF ROMAINE SALAD

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.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.