SAUTEED ROMAINE LETTUCE
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
- Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
GRILLED ROMAINE SALAD
Take the classic wedge salad to the grill and serve up charred romaine topped with bacon and blue cheese.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare an outdoor grill for medium heat.
- Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
- Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
- Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.
ROMAINE WEDGE SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 12
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 WILTED SALAD
We're with Nicole's daughters: we'd love to have this salad every week! It's tangy with a bit of sweetness.... perfect on its own or alongside your favorite meat dish.
Provided by Nicole Foster
Categories Lettuce Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Boil eggs until hard, about 10 minutes.
- 2. While eggs are boiling, cut romaine into small pieces.
- 3. Cut bacon into bite size pieces and cook until crispy. Reserve about 1/4 cup of the rendered fat.
- 4. Peel eggs and cut into quarters, add to romaine. Chop onion and add to the romaine and eggs. Sprinkle bacon on top.
- 5. While bacon fat is still hot, add sugar and carefully add vinegar, cook until almost boiling and sugar is dissolved. Pour over salad while dressing is still hot and serve right away.
WILTED ROMAINE AND RED ONIONS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
- Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
- Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
- Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 4 grams
CLASSIC WILTED LETTUCE SALAD
When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS
Steps:
- Preheat the oven to 350 degrees F.
- Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
- Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
- Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
- Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
- Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
- Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
SOUTHERN WILTED LETTUCE SALAD WITH HOT BACON DRESSING
Steps:
- Gather the ingredients.
- Combine the shredded lettuce and chopped green onions in a large bowl. Sprinkle with salt and pepper.
- In a cast-iron or other frying pan, cook the bacon over medium-high heat until the desired doneness.
- Remove the bacon to paper towels to drain and reserve 2 tablespoons of the bacon drippings.
- Combine the bacon drippings, vinegar, and sugar in a saucepan and heat until it boils.
- Pour over the shredded lettuce mixture. Toss to mix. Crumble the bacon and add it on top. Serve at once.
Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Cholesterol 14 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 231 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
GRILLED ROMAINE SALAD
When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz. Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor. Great with grilled meats.
Provided by gamtnmike
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix vinegar, salt, pepper, and garlic.
- Slowly stir in oils and 1 oz. of the cheese.
- Stir thoroughly but do not over mix.
- Set aside.
- Preheat gas or charcoal grill to high.
- Wash and dry both heads of Romaine.
- Cut each head in half lengthwise. Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
- Use a pastry brush or spray bottle to baste the romaine halves with olive oil. Use enough to coat the leaves but do not soak.
- Salt and pepper Romaine halves to taste.
- Place Romaine halves on heated grill and close cover. Turn after 4 to 5 minutes. Grill for additional 4 or 5 minutes. When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
- Place Romaine half on serving plate, cut side up. Drizzle ¼ of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
- Serve warm.
Nutrition Facts : Calories 535, Fat 50.8, SaturatedFat 10.8, Cholesterol 21.3, Sodium 711.7, Carbohydrate 14.2, Fiber 8.6, Sugar 4.7, Protein 11.9
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SAUTEED ROMAINE RECIPE
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4.9/5 (14)Total Time 15 minsCategory SidesCalories 113 per serving
- Place a large, heavy sauté pan over medium-high heat. Gather everything you need for the recipe and have it measured out because once you start, things happen quickly. While it heats, cut the romaine head in quarters lengthwise, leaving the stem end intact. (Alternatively, if you prefer, you can remove the stem end and very roughly chop the lettuce.)
- Place 1 tablespoon butter in the pan and when it’s done foaming, add the lettuce and cook, turning frequently with tongs, until nicely browned, about 3 minutes. Season the lettuce with a few pinches kosher salt and then carefully add the chicken stock and lemon juice. When the stock hits the hot pan it will immediately start reducing, and when it’s reduced by about half, add the remaining tablespoon butter and stir well to create an emulsion between the butter and the stock. Add the pine nuts and cook just until everything is warmed through.
- Arrange the sauteed romaine on a platter, spooning the stock and the pine nuts over the top. Deliver to the table and make people happy.
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