Shredded Romaine With Garlic Vinaigrette Recipes

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

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 small saucepan of boiling water, add garlic and boil for 10 minutes.
• Drain.
• In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
• Add oil in a stream, still whisking.
• Add romain and toss.
• Top with pine nuts, parmesan, and freshly ground black pepper.

Steps:

• Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
• Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.

Steps:

• Place all ingredients in a food processor or blender.
• Blend until creamy and garlic is shredded, about 60 seconds.
• Keeps well in the refrigerator.

Steps:

• In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.