HARD-BOILED EGG DRESSING
Steps:
- Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
ROMAINE-HEART SALAD WITH CREAMY DRESSING
This creamy, spicy dressing is lighter than you think, and full of flavor.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
- Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later in Chopped Romaine Salad. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.
Nutrition Facts : Calories 68 g, Fat 5 g, Fiber 1 g, Protein 2 g
CREAMY EGG DRESSING WITH GRILLED ROMAINE HEARTS
This grilled romaine heart salad is a taste of heaven, it's creamy, succulent, savory and delicious, and it only take minutes to prepare. Happy eating
Provided by Edna Davis @ednadavis
Categories Other Salads
Number Of Ingredients 20
Steps:
- Preheat griddle to 350%. Drizzle 2 tablespoon of olive oil over romaine lettuce, and sprinkle with sea salt, and then grill romaine lettuce for 1 minute on each side. Remove from griddle and let cool for a minute. Coarsely chop lettuce and then place on a decorative platter, and then arrange tomatoes around the platter.
- Meanwhile cut eggs in halves and add yolks to blender (coarsely chop egg whites, arrange on platter also), and then add onions, mayonnaise, butter milk, curry paste, vinegar, hot sauce, Worcestershire sauce, balsamic vinegar and remaining olive oil, and then blend until all ingredients are well incorporated and smooth. Add the creamy egg dressing mixture to a mixing bowl, and stir in sugar, salt, paprika and black pepper, add jalapenos and red peppers, stir. Drizzle egg dressing over the romaine lettuce, tomatoes and egg whites according to your liking, and then top with beacon. And serve
GRIBICHE (HARD-BOILED EGG) DRESSING
Steps:
- Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
- Do Ahead
- Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
OLD-FASHIONED EGG AND BREAD DRESSING
Provided by Pierre Franey
Categories dinner, casseroles, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
- Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
- Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
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