SAUTEED ROMAINE LETTUCE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Lunch Recipes
Total time: 20 minutes
Prep time: 20 minutes
|3 tablespoons extra-virgin olive oil|
|1 garlic clove, smashed and peeled|
|1 small celery stalk, chopped|
|Pinch of red-pepper flakes|
|2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)|
|Coarse salt and freshly ground pepper|
- 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.
ROMAINE SALAD WITH ANCHOVY AND LEMON RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 20 minutes
Yield: 6 servings
|1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine|
|1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)|
|1 teaspoon Dijon mustard|
|1 garlic clove, smashed to a paste or grated|
|4 anchovy fillets, chopped|
|1/4 cup extra-virgin olive oil|
|Salt and pepper|
|Chunk of Parmesan, for finishing|
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
STIR-FRIED GARLIC LETTUCE RECIPE | EPICURIOUS
Provided by: Fran McCullough
Yield: Makes 4 servings
|1 tablespoon Shaoxing rice wine or dry sherry|
|1 tablespoon soy sauce|
|3/4 teaspoon sugar|
|1/2 teaspoon salt|
|2 tablespoons vegetable oil|
|5 medium garlic cloves, smashed and peeled|
|1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces|
|1 teaspoon sesame oil (see note)|
- Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.
GRILLED ROMAINE RECIPE – NYT COOKING
Provided by: Sam Sifton
Total time: 15 minutes
Yield: 4 servings
|1 clove garlic, peeled and minced|
|6 anchovy fillets, rinsed and minced|
|2 teaspoons mayonnaise|
|2 teaspoons Dijon mustard|
|1/2 cup extra-virgin olive oil|
|2 tablespoons cider vinegar|
|Kosher salt and black pepper to taste|
|2 tablespoons extra-virgin olive oil|
|2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters|
|1/2 cup grated Parmesan|
- 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.
@context http//schema.org, Calories 457, UnsaturatedFatContent 33 grams, CarbohydrateContent 12 grams, FatContent 42 grams, FiberContent 7 grams, ProteinContent 11 grams, SaturatedFatContent 8 grams, SodiumContent 891 milligrams, SugarContent 4 grams, TransFatContent 0 grams
How to cook romaine lettuce in a pan?
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups) 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.
What is romaine lettuce good for?
Romaine lettuce is a super salad green, and surprisingly delicious grilled. Find recipes for your favorite salads, including chicken salad, tossed salad, BLT salad, and great tips for grilling romaine.
Is stir fried romaine lettuce healthy?
Stir fried romaine lettuce is light, healthy, gluten-free, vegan, diabetic friendly and cardiac friendly. Stir fried romaine lettuce, is a great alternative to a tossed salad in the cooler months. It is a completely balanced food with the yin properties of the lettuce and the yang properties of the garlic and dried hot chili flakes.
What is the best way to cook lettuce for salad?
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. 2. 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.