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.
tablespoons butter
4 romaine hearts, damaged leaves removed, trimmed and
rill for high heat. Brush romaine hearts with 1 tablespoon olive oil
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.
Remove dark green outer leaves and discard.
Tear remaining leaves into quarter pieces; rinse and dry.
Add into food processor the basil, shallots, vinegar and mustard and process briefly (three or four short bursts).
Add oil and cheese and process in two short bursts, just to combine.
Divide romaine hearts among four chilled plates and drizzle dressing over. Garnish with basil sprigs and toasted pine nuts.
Cut the bottoms off the romaine hearts and separate the leaves into a colander.
Rinse and shake them as dry as you can.
Gather up the leaves and shred them as finely as you like.
Add the lemon juice, garlic, Dijon mustard, and Worcestershire to a large bowl.
Slowly whisk in the olive oil a drizzle at a time to create an emulsification.
Add salt and pepper to taste.
Toss in the grated cheese and the romaine shreds.
Toss to coat evenly.
rom the romaine and use the whole leaves and hearts. Wash the
Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
imple Pizza Dough according to recipe.
Preheat the oven to
f the keys to this recipe. Start with about 1/2
engthways down the middle of romaine making two equal halves.
commercially prepared package of \"romaine hearts,\" if they appear fresh and
inaigrette.
Salad: Arrange the romaine on individual salad plates.
Clean the hearts of romaine lettuce.
Add mayonnaise to the Caesar dressing.
Combine the hearts of romaine, shrimp, hearts of palm, hearts of artichoke and croutons.
Toss with dressing.
Serve on chilled plate and top wirh shredded Parmesan.
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.
Drizzle the salad with balsamic vinegar and oil.
Season with salt and pepper.
Preheat grill for low heat and lightly oil the grate.
Brush romaine heart halves with olive oil and balsamic vinegar; season with salt, ground black pepper, and garlic salt.
Grill romaine hearts over low heat until tender, about 2 minutes; flip and continue cooking until tender, about 2 minutes.
Transfer grilled romaine hearts to a cutting board and chop; transfer to a bowl. Top romaine with Roma tomatoes, avocado, cucumber, balsamic vinaigrette, and feta cheese.
mix Fresh Express(R) Hearts of Romaine, pasta and apple slices with
Whisk together lemon zest, lemon juice, white wine vinegar and salt and pepper to taste; then whisk in olive oil until emulsified. Tear enough romaine into bite-sized pieces to measure about 8 cups. Cut radishes into julienne strips.
Toss romaine and radishes with lemon vinaigrette.
First you separate the romaine hearts.
.Then you dice the other vegetables(excluding the apple).
Then put the diced vegetables in with the rest of the ingredients (Croutons,Cherry tomatoes).
Then add the apple inches.
Enjoy.
Wash and tear romaine into pieces.
Drain olives.
Drain artichoke hearts and cut into large pieces.
Toss all ingredients together.