Put romaine lettuce through food processor (or finely
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.
Have ready a large bowl of ice water.
Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
In a salad bowl, combine the lettuce, cucumber, and celery.
In a blender, combine the cilantro and olive oil; process to a puree.
Add the remaining ingredients and blend until smooth.
Toss with the salad and serve.
br>Add the pasta and lettuce to the sauce and toss
ntil needed.
Clean the romaine lettuce, chopping off the stem, peeling
inaigrette.
Salad: Arrange the romaine on individual salad plates.
Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling
Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling
Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Wash, dry and slice romaine lettuce into long, thin strips. Mix balsamic vinegar and oil pour on lettuce.
Toss well.
Put on salad plates.
Top with bleu cheese crumbles.
Core pear and cut into slices.
Saut in butter until brown.
Put on top of lettuce and top with pecan halves.
Serves 2.
For Vinaigrette: Whisk together all ingredients except oil.
Add olive oil in a stream and whisk until emulsified then set aside.
In small saucepan melt butter over medium heat.
Add sugar and walnuts and saute until golden brown, about 5 minutes.
In large bowl mix Romaine lettuce, apples and cheese.
Add walnut butter mixture to lettuce.
Pour Dijon vinaigrette over lettuce, mixing well.
Remove core from the romaine lettuce and cut the lettuce into thirds lengthwise then chop.
Add the lettuce and remaining salad ingredients to a large salad bowl.
Add the cashews to the salad just before serving. Toss.
Serve with creamy curry dressing on the side.
Ingredient amounts are estimated.
eaves of the iceberg and romaine lettuce and swish them around in
Cook lettuce and water in pressure cooker for 5 minutes.
Heat onion in melted butter until soft over low heat.
Add to lettuce and water.
Add remaining ingredients.
Simmer 10 to 15 minutes. Put croutons on top.
Makes 6 servings.
Slice romaine lettuce crosswise.
Pour in oil and vinegar and mix in tossing with lettuce.
Add salt, pepper, onion and diced potatoes.
Toss again and serve.
owl, toss together the romainee lettuce, carrot, and tuna. Pour the
In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges.
In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.
Tear romaine into bite-size pieces.
Place in salad bowl; cover and chill until ready to serve.
Combine remaining ingredients except tomatoes.
Let stand at room temperature about an hour to blend flavors.
Remove garlic before serving.
Toss romaine with just dressing to lightly coat.
Garnish with tomato slices.
Makes 4 servings.
In a large bowl, toss the Romaine lettuce, strawberries and onion.
ushrooms. Heat through.
Add romaine lettuce and tomatoes; toss lightly. Scoop