In the LENS section today, we ran a feature on the traditional salad green romaine lettuce. We hope you’re inspired to give this classic a try. If you’re so inclined, here are some recipes to inspire you:
Grilled Romaine with Walnuts, Parmesan and Anchovy Dressing
Ingredients
• 4 anchovy fillets
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 3 teaspoons lemon juice
• 3 (6-ounce) hearts of romaine
• 2/3 cup chopped, toasted walnuts
• 1 ounce Parmigiano-Reggiano
Instructions
In a mortar and pestle or a blender, purée the anchovy fillets, garlic and salt.
Slowly add the olive oil in a stream, stirring or puréeing constantly to make a creamy sauce.
Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.
Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base.
Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side.
They probably won’t brown much.
Remove the cooked romaine to individual serving plates, cut side up.
Sprinkle with chopped walnuts and spoon over some more dressing.
Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top.
Serve immediately.
Makes 6 servings.
Romaine Salad with Shrimp and Green Goddess Dressing
Ingredients
For Green Goddess dressing:
• 4 anchovy fillets, chopped
• 2 green onions, green parts only, finely chopped
• 1 1/2 tablespoons chopped parsley
• 2 tablespoons chopped tarragon
• 2 tablespoons tarragon vinegar
• 2 tablespoons minced chives
• 1 1/2 cups mayonnaise
For salad:
• 3 (6-ounce) hearts of romaine
1/2 pound cooked, peeled and deveined medium shrimp
3 tablespoons watercress leaves
Instructions
For Green Goddess dressing: In a food processor or blender, purée the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered. This will make just over 1 1/2 cups dressing, more than enough for the salad.
For salad: Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a mixing bowl.
Place the shrimp in another small mixing bowl with the watercress leaves and add just enough Green Goddess dressing to lightly coat, about 2 tablespoons.
Spoon about one-half cup of the remaining Green Goddess dressing over the romaine and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.
Arrange the romaine on 6 chilled salad plates, then arrange the shrimp and watercress on top and serve immediately.
Makes 6 servings.
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Lettuce celebrate the humble romaine
In the LENS section today, we ran a feature on the traditional salad green romaine lettuce. We hope you’re inspired to give this classic a try. If you’re so inclined, here are some recipes to inspire you:
Grilled Romaine with Walnuts, Parmesan and Anchovy Dressing
Ingredients
• 4 anchovy fillets
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 3 teaspoons lemon juice
• 3 (6-ounce) hearts of romaine
• 2/3 cup chopped, toasted walnuts
• 1 ounce Parmigiano-Reggiano
Instructions
In a mortar and pestle or a blender, purée the anchovy fillets, garlic and salt.
Slowly add the olive oil in a stream, stirring or puréeing constantly to make a creamy sauce.
Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.
Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base.
Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side.
They probably won’t brown much.
Remove the cooked romaine to individual serving plates, cut side up.
Sprinkle with chopped walnuts and spoon over some more dressing.
Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top.
Serve immediately.
Makes 6 servings.
Romaine Salad with Shrimp and Green Goddess Dressing
Ingredients
For Green Goddess dressing:
• 4 anchovy fillets, chopped
• 2 green onions, green parts only, finely chopped
• 1 1/2 tablespoons chopped parsley
• 2 tablespoons chopped tarragon
• 2 tablespoons tarragon vinegar
• 2 tablespoons minced chives
• 1 1/2 cups mayonnaise
For salad:
• 3 (6-ounce) hearts of romaine
1/2 pound cooked, peeled and deveined medium shrimp
3 tablespoons watercress leaves
Instructions
For Green Goddess dressing: In a food processor or blender, purée the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered. This will make just over 1 1/2 cups dressing, more than enough for the salad.
For salad: Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a mixing bowl.
Place the shrimp in another small mixing bowl with the watercress leaves and add just enough Green Goddess dressing to lightly coat, about 2 tablespoons.
Spoon about one-half cup of the remaining Green Goddess dressing over the romaine and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.
Arrange the romaine on 6 chilled salad plates, then arrange the shrimp and watercress on top and serve immediately.
Makes 6 servings.