ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS
Categories Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
- Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
- Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.
GRILLED ROMAINE WITH BALSAMIC DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
- For the grilled romaine: Preheat a grill or grill pan to medium heat.
- Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
- Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.
ROMAINE WITH CREAMY GARLIC DRESSING
Pair this garlicky salad with Barbecued Chicken on Garlic Toast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Make dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, and 2 tablespoons water. Stir in oregano, if using; season with salt and pepper.
- Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts. (Reserve outer leaves for another use.) Halve hearts lengthwise. To serve, drizzle romaine with dressing.
Nutrition Facts : Calories 110 g, Fat 11 g, Fiber 1 g, Protein 1 g
ROASTED GARLIC DRESSING
This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.
Provided by Hey Jude
Categories Salad Dressings
Time 25m
Yield 1 2/3 cups
Number Of Ingredients 7
Steps:
- In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
- Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
- When cool enough to handle, peel the cloves.
- In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
- covered and refrigerated, this dressing will keep for several weeks.
ROMAINE SALAD WITH CREAMY GARLIC DRESSING
I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce into bite-size pieces, you should have about 12 cups.
- Cover and refrigerate until well chilled.
- Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
- Mix garlic paste with lime juice, add egg* and beat until foamy.
- Stir in mayo and worcestershire.
- This can be made ahead, just cover and refrigerate.
- Just before serving, peel, pit and dice avocado.
- In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
- Stir dressing and pour over salad then toss until well mixed.
- *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2
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ROASTED ROMAINE SALAD – SHEET PAN DINNER - RACHEL COOKS
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4.6/5 (23)Total Time 38 minsCategory Sheet Pan DinnersCalories 615 per serving
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- Stir tomatoes and garlic and add chicken in an even layer to sheet pan. Bake for another 10 minutes.
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