Romaine Hearts With Lemon Chive Vinaigrette Recipes

Steps:

• Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
• Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.

Steps:

• Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve.

Steps:

• Cut each heart in half lengthwise, trim away core, rinse and dry.
• Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
• Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.

Steps:

• Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

Steps:

• Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.
• Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing.
• Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.
• In a small bowl combine the olives and anchovies.

Steps:

• In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

Steps:

• 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.