Romaine Hearts With Strawberry Balsamic Vinaigrette Food

SPINACH, ROMAINE AND STRAWBERRIES WITH BALSAMIC VINAIGRETTE

Steps:

• Separate romaine leaves and wash thoroughly.
• Spin or pat dry off paper towels.
• Wash and dry the spinach unless the package indicates that they have been cleaned.
• Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
• Just before serving, wash and hull strawberries and cut into quarters.
• Tear romaine and spinach leaves into small-to-medium pieces.
• Combine greens and berries in a salad or arrange on six individual plates.
• Sprinkle parsley on top.
• Pour vinegar and oil into a small container that has a tight-fitting lid.
• Cover and shake until dressing is well mixed.
• Pour over salad.
• Season with salt and pepper.
• Serve immediately.

ROMAINE HEARTS WITH GREEK DRESSING

Steps:

• Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
• In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

ROMAINE HEARTS WITH BALSAMIC VINAIGRETTE AND GARLIC CROSTINI

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

ROMAINE ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
• In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
• Top with cheese and croutons; give it a final toss and serve immediately.

HEARTS OF ROMAINE WITH CREAMY LIME VINAIGRETTE

Steps:

• In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

ROMAINE HEARTS WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• Cut each heart in half lengthwise, trim away core, rinse and dry.
• Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
• Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.

STRAWBERRY-BALSAMIC VINAIGRETTE

Steps:

• Place all of the ingredients into a food processor or blender.
• Pulse 5-6 times until smooth.

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

Steps:

• Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
• Preheat the oven to 375*F.
• Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
• To make the vinaigrette:.
• Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
• When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
• Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).