Romaine Wilted Salad Recipes

Steps:

• 1. Boil eggs until hard, about 10 minutes.
• 2. While eggs are boiling, cut romaine into small pieces.
• 3. Cut bacon into bite size pieces and cook until crispy. Reserve about 1/4 cup of the rendered fat.
• 4. Peel eggs and cut into quarters, add to romaine. Chop onion and add to the romaine and eggs. Sprinkle bacon on top.
• 5. While bacon fat is still hot, add sugar and carefully add vinegar, cook until almost boiling and sugar is dissolved. Pour over salad while dressing is still hot and serve right away.

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Steps:

• If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
• Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
• Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
• Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
• Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
• Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
• Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
• Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
• Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
• Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside.
• Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
• Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side.
• Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
• Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.