ROMAINE CAESAR SALAD
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
GRILLED CAESAR SALAD / GRILLED ROMAINE
Yes! The romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken.
Provided by Rita1652
Categories Greens
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high.
- Drizzle oil and lemon juice over romaine and season with salt and pepper.
- Place on grill and cook for 1-2 minutes per side.
- Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!
Nutrition Facts : Calories 169.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 229, Carbohydrate 13.9, Fiber 6.8, Sugar 4.3, Protein 4.6
HEARTS OF ROMAINE SALAD
A quick and easy salad that is a little more exotic than a regular lettuce salad but not as heavy as a Caesar or Greek Salad. Is a great by inself for a brown bag lunch (romaine lettuce tolerates heat or lack of refridgeration better than regular lettuce) or when serving with pasta dishes for dinner.
Provided by kylestreetracer
Categories Low Cholesterol
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the lettuce in cold water and tear into bite sized pieces into large salad bowl.
- In another bowl, mix the Sunflower Seeds, Shredded Cheddar Cheese and Grated Romano together. Pour this mixture on top of the lettuce and toss until mixed.
- If you want you can add the Lite Ranch Dressing, toss in and serve or leave it off and put it into a serving bowl an d any dressing you like could be poured after the salad is served by the individual diners.
Nutrition Facts : Calories 375.4, Fat 23.2, SaturatedFat 8.9, Cholesterol 44.4, Sodium 480.2, Carbohydrate 25.3, Fiber 14.7, Sugar 8.2, Protein 23.9
CAESAR SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
- Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
- Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
- Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.
ROMAINE CAESAR SALAD
Provided by Ruth A. Matson
Categories Salad Egg Fish Leafy Green Parmesan Summer House & Garden
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Mash the garlic in a large wooden salad bowl, rubbing it well around the sides. Let it stand thus for a few minutes, then scrape out and discard the garlic pulp. Put the anchovy fillets and cheese into the bowl and mash them to a smooth paste. Coddle the egg by cooking it in fast-boiling water for one minute, just enough to cut the edge of rawness. Add this to the anchovy-cheese mixture and work smooth. Blend in the oil and vinegar. Neither salt nor pepper is needed.
- Make croutons by buttering the bread on both sides, cubing it small, and browning the croutons in the oven until crisp.
- Wash the romaine well, dry and crisp it. Break it into the bowl, sprinkle on the croutons and toss lightly in the dressing until every leaf is coated and the dressing absorbed by the croutons.
- For a memorable outdoor meal on a warm summer evening, serve an outsize bowl of Caesar salad with grilled steak sandwiches followed by peach shortcake.
GRILLED HEARTS OF ROMAINE SALAD
Make and share this Grilled Hearts of Romaine Salad recipe from Food.com.
Provided by SVSOUZA
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut lettuce in half lengthwise. Brush cut side with olive oil
- Place lettuce, cut side down on a hot grill for 2-3 minutes long enough to have light grill marks.
- Remove from grill and place cut side up on individual plates.
- Divide equally the cheese, onion, hazelnut and bosc pear.
- Drizzle with vinaigrette.
- Add the black pepper to taste.
- Serve immediately.
- Vinaigrette:.
- In bowl, whisk vinegar, honey and mustard. Very slowly add oil in an even stream and whisk until smooth and well integrated. Season with salt & pepper.
- Add small amount of water if necessary.
Nutrition Facts : Calories 557.4, Fat 39.5, SaturatedFat 6.6, Cholesterol 8.4, Sodium 376.9, Carbohydrate 48.6, Fiber 16.2, Sugar 30.3, Protein 12.7
HEARTS OF ROMAINE & TOMATO SALAD
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
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
GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE
This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.
Provided by Ashley Vinyard
Categories Vegetable
Time 16m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
- Preheat the grill over medium-high heat, oil grills surface.
- Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
- Spray Romaine lightly all over with oil spray.
- Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
- Turn once or twice.
- Drizzle with vinaigrette.
Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9
HEARTS OF ROMAINE CAESAR SALAD WITH GRILLED CHICKEN
From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become "thick". Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.
Provided by GibbyLou
Categories Greens
Time 11m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
- Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tbsp water, processing until blended.
- Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently.
- Divide salad evenly amount 4 plates. Sprinkle each serving with 1 tablespoon of cheese.
Nutrition Facts : Calories 271.2, Fat 10, SaturatedFat 2.5, Cholesterol 108.4, Sodium 519.3, Carbohydrate 18.8, Fiber 7.2, Sugar 3.9, Protein 28
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