Tag Archives: Lettuce

Romaine, Blueberry, and Corn Salad with Blueberry Vinaigrette

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Monday is killing me today, and no, it has nothing to do with the wine I consumed last night! (Actually my lack of sleep had much more to do with cat drama during the night, which I won’t bore you with, but if anyone is a cat whisperer, please do drop me a line. Thanks!)

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Anyways, after I stopped forcing stone fruit season to arrive before it intended to do so, I’ve been gobbling up all the berries like they’re going out of season soon. Ha!

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

About a month ago, I picked up (what was then) the latest issue of Food & Wine, and was immediately intrigued by their idea of using fresh blueberries in a vinaigrette for salad. I’m here to report it is indeed delicious, so I put together a simple and summery salad of romaine, fresh sweet corn, and more blueberries (plus croutons!) to showcase this unique blueberry salad dressing.

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

I hope y’all enjoy it!

Source: vinaigrette from Food & Wine, July 2015

Ingredients:

VINAIGRETTE:
¼ cup fresh blueberries
1 tsp sugar
1 tsp lemon juice
¼ cup olive oil
1 tbs balsamic vinegar
1 tsp adobo sauce from a can of chipotle in adobo
Kosher salt and freshly ground black pepper

SALAD:
2 hearts of romaine, chopped or torn
1 ear of corn, husks and silks stripped away and discarded, kernels cut off the cob
A couple of generous handfuls of fresh blueberries
Croutons
Kosher salt and freshly ground black pepper

Directions:
First make the VINAIGRETTE. In a small saucepan, use a potato masher to mash the blueberries with the sugar and lemon juice. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 8 minutes. Let the mixture cool slightly.
Scrape the blueberry mixture into a bowl and whisk in the oil, vinegar, and adobo sauce. Season to taste with salt and pepper.
To make the SALAD, place the romaine chunks into a large salad bowl, followed by the corn kernels and the fresh blueberries. Season lightly with salt and heavily with black pepper. Drizzle with vinaigrette and toss gently to combine. Add more dressing if needed (you can always add more dressing in, but you can’t take it out if you overdress the salad!). Garnish with croutons and serve immediately.

Veal Stew with Spring Greens #SundaySupper

Veal Stew with Spring Greens

Welcome to another Sunday Supper! Our theme this week is Spring Fling because… it’s about time, isn’t it? Most of us, it seems, had another pretty rough winter and it’s high time the snow and freezing temperatures let us be.

Probably obvious, but of course we over at Sunday Supper are ushering in this most welcome new season with spring recipes. I chose to feature this stew, which uses veal – very reminiscent of spring – and then highlights many of the greens just now coming into season.

Veal Stew with Spring Greens

Like spinach, and watercress, and leeks, and yes – romaine. Yep, I’m going to go there and ask you to put romaine lettuce in your stew. It’s weird. And yet – it works. The romaine doesn’t wilt the way you fear it will, instead it leaves a lovely crunch, yet wilts just enough to blend in with the texture of the stew.

veal stew with spring greens

The veal becomes impossibly moist and tender, and as a bonus, it takes a much shorter time to cook than would beef. The flavors here are delicate but not precious. It’s light but still hearty.

Veal Stew with Spring Greens

So happy Spring to everyone! Summer is around the corner! Enjoy this one last stew of the colder months. And be sure you check out my Sunday Supper gang, they’ve brought some beautiful recipes for Spring!

Veal Stew with Spring Greens

{Two Years Ago: Tomato Cornbread}

Source: slightly adapted from Food & Wine Magazine, April 2010

Ingredients:
3 tbs unsalted butter, divided
1 tbs olive oil, divided
3 lbs. veal stew meat, trimmed if necessary, and blotted dry with paper towels
Kosher salt and black pepper
1 cup dry white wine
1 large bunch of adult spinach leaves, chopped
1 large bunch of sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, white part only, sliced in half lengthwise and cut into half moons
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh chives
1 cup crème fraiche
Hunks of baguette, for serving

Directions:
Preheat your oven to 325 F. Set a large Dutch oven over medium-high to high heat. Melt a pat or two of the butter, plus a drizzle of olive oil, in the hot pot. Add the veal and cook until browned, turning once. Do not crowd the pan. You will probably need to do this in batches, so use a little of the butter and oil for each batch. When the last batch has been browned, add all the browned veal, plus any accumulated juices back into the pot. Add the wine, then remove from the heat. Cover the Dutch oven with a piece of parchment paper, then cover with the pot’s lid. Transfer to the oven for 1 hour.
Now add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraiche to the pot. Stir well, then season to taste with salt and pepper. Cover again with the parchment and the lid and return to the oven for 30 minutes longer, until the greens are wilted and the veal is tender.
Ladle the stew into bowls and serve with the bread alongside for mopping.
Note: if the greens are initially overwhelming your Dutch oven and threatening to spill over, then add about half of them without the crème fraiche, re-cover the pot with the parchment and lid and cook about 15 minutes, then add the remaining greens plus crème fraiche, stir, and cook another 15 minutes.

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Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette

grilled lettuce with bacon blue cheese dressing

Grilled lettuce, once an unheard-of culinary oddity, came well into vogue a few years ago. Thus, I trust that you know all about it, you’ve probably tried it for yourself, and that you’re probably a devout believer in its wondrous virtues. Because it’s basically the best thing ever. (Especially on a charcoal grill!).

grilled romaine heart

grilled lettuce

So really, I’ll just share this dressing with you. Hopefully it’s a new idea for your grilled lettuce for the rest of this summer. This one is really amazing. I mean, it’s bacon. And blue cheese, two ingredients just made for each other. And then you mix them with the smoky char on that lettuce, and it’s just too good. So yum. Try this salad the next time you’re firing up your grill. You won’t regret it. I promise.

Grilled Romaine with Bacon Blue Cheese Vinaigrette

Grilled Romaine with Bacon Blue Cheese Vinaigrette

Source: adapted from Guy Fieri Food by Guy Fieri

Ingredients:
2 oz. bacon, chopped
¼ cup finely diced red onion
3 tbs balsamic vinegar
1 ½ tbs extra-virgin olive oil, plus extra for drizzling
1 romaine heart, trimmed
3-4 tbs crumbled blue cheese
Kosher salt and fresh cracked black pepper

Directions:
Preheat your grill to medium-high heat.
Heat a medium skillet over medium-high heat. If using lean or center-cut bacon, drizzle in a tad bit of olive oil. Add the bacon and cook until fat is rendered and bacon is very crispy. Remove with a slotted spoon and transfer to a paper towel lined plate.
Add the onion to the bacon drippings and sauté until softened, about 3-4 minutes. Add the vinegar, olive oil and reserved bacon to the skillet. Reduce for about 1 minute, then shut off the heat. Set aside.
Prep the lettuce for grilling. With a sharp chef’s knife cut the lettuce lengthwise but stop short at the core, keeping the lettuce intact. Drizzle one side with olive oil and season with salt and pepper.
Oil your grill grate. Lay the romaine down on the grill, seasoned side down. Grill until marks are visible and the leaves are charred, about 1-2 minutes per side. Remove to a cutting board.
Chop the lettuce and place in a serving bowl. Drizzle the vinaigrette over the lettuce, sprinkle with blue cheese and more fresh cracked black pepper as desired.

Lettuce, Bacon and Cherry Tomato Salad with Aioli Dressing

SRS Logo

Today is exciting because it’s my very first time participating in Surprise Recipe Swap! Basically food bloggers are assigned another food blog at random, and then we choose a recipe from that blog to make and photograph. But we can’t tell anyone until today, aka the big reveal. Fun!

BLT Salad

I was assigned Sew What’s Cooking with Joan! and I chose basically a BLT Salad. It was an easy choice, really; I love BLT sandwiches, and I love salads, so putting them together sounded like a terrific idea. Turns out, it definitely was.

undressed BLT salad

This was a delicious salad. Matt and I kept going back for more. I think the aioli dressing was what made it. Though it didn’t look much like the mayo you would spread on your sandwich bread, it tasted like a better version of plain mayo dressing the greens and tomatoes and bacon. Really tasty!

bacon over tomatoes and greens

The only change I made was possibly to the amount of greens used. Joan calls for 12 cups of salad greens, and I never bother to measure my greens for salad. So I used a 5 ounce package of spring mix greens, and it was plenty. The ratio of greens to tomato was fine. Enjoy!

Bacon, Lettuce and Tomato Salad with Aioli Dressing

Source: Sew What’s Cooking with Joan

Ingredients:
8 slices of applewood-smoked bacon, chopped
5 oz. package of your favorite greens, I like spring mix or arugula
10 oz. yellow and red cherry tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced or pressed
3 tbs mayonnaise
1 1/2 tbs white wine vinegar
Fresh ground pepper and pinch of salt

Directions:
Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until well blended. Season dressing with salt and freshly ground pepper. Pour over greens and tomatoes and toss to coat. Sprinkle bacon over and serve.

SRS button

Fattoush Salad

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Happy Friday, y’all! Wow, it has been quite a week of dessert recipes here on The Texan New Yorker. Now I’m feeling somewhat obligated to close out the week with a salad, just to rebalance my nutrition karma.

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Fattoush is a wonderful salad for many reasons, not the least of which is that it’s such a fun word to say aloud. Try it – fattoushhhh…. Yeah, it’s greatness. Anywho, fattoush is a Middle Eastern version of the Italian panzanella – bread salad. But the bread here is pita chips, which makes it all the more awesome.

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The pita chips provide a satisfying crunch against the flavorful dressing and wholesome vegetables and salty feta. Matt and I both really enjoyed this one.

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A few notes: I would highly encourage making your own pita chips, and I’ve written the recipe this way. It’s very easy, mostly hands-off, and I’ve never found a store-bought brand that even remotely rivals homemade. Secondly, there is one possible unusual ingredient in the salad dressing – pomegranate molasses. If you can find it, get it and use it, it’s delicious. If you can’t find it, you can make your own by boiling down pomegranate juice until it’s a syrup consistency; or you could just substitute balsamic vinegar. Either way, it’s delicious. Enjoy!

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Source: adapted from Keys to the Kitchen by Aida Mollenkamp

Ingredients:
PITA CHIPS:
2 pita breads
Olive oil
Kosher salt and black pepper
VINAIGRETTE:
2 tbs olive oil
1 medium shallot, minced
2 tsp ground sumac
1 tbs honey
2 tsp pomegranate molasses (or balsamic vinegar)
¼ cup red wine vinegar
Kosher salt and black pepper
SALAD:
8 oz. romaine hearts, chopped or torn into bite-size pieces
1 plum tomato, seeded and roughly chopped
1 medium cucumber, halved lengthwise, seeded and chopped
¼ cup roughly chopped fresh mint leaves
2 tbs roughly chopped fresh flat-leaf parsley
3 oz. crumbled feta

Directions:
First, get going on the pita chips. Preheat your oven to 400 F. Cut each pita into 8 equal wedges. Drizzle some olive oil on a baking sheet. Lay the pita wedges on the baking sheet in a single layer. Drizzle with a little more olive oil, then sprinkle with salt and pepper. Use your hands to loosely toss the wedges so they are all evenly coated with salt, pepper and oil. Spread them back out into a single layer.
Bake for 12 to 15 minutes, until browned and crisp. You know they are done when you can tap a wedge with your fingertip and feel crispness and now sponginess. Remove from the oven and allow to cool until you can handle them.
Make the vinaigrette: in a small bowl, vigorously whisk all the ingredients together. Let it sit for 5 minutes to allow the flavors to marry.
Make the salad: place the lettuce in a large salad serving bowl, then scatter the tomato, cucumbers, mint and parsley over top. Drizzle the vinaigrette over top, then top with the feta. Crumble the pita chips over top. Toss all together and serve.

Classic Caesar Salad

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Growing up, you all know that I hated most vegetables, and lettuce was no exception. I was not what you’d call a willing participant in that event we call Eating Your Salad. In fact, I despised most salads with much fervor – but for one in particular: the Caesar salad. I have always ADORED Caesar salad. I would have eaten Caesar salad once a day if permitted. Not only was it far and away my favorite salad, it was actually one of my favorite foods.

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I would order it at restaurants often, and I loved it when my mom occasionally made it at home. At the grocery store, I always begged her to buy the bottled Caesar dressing when we passed the salad dressing aisle, and when I graduated college, I often bought those prepackaged Caesar salad kits in the produce aisle. You know the ones with the bagged, pre-cut lettuce and the dressing packets? I admit, it makes me shudder to think of it now, but I have to come clean with you and confess that I did it. A lot.

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Over the past several years, I have learned to make Caesar dressing from scratch. It’s delicious, and there’s not much comparison to the corn-syrup and preservative-laden bottled stuff. It’s also pretty darn easy to pull off! And it’s become a go-to in our house. I usually have the ingredients on hand, so it oftentimes becomes the staple I-had-a-long-day-and-I’m-cranky-and-don’t-feel-like-making-dinner meal, when one or the other of us has had one of those days.

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We all change a lot going from children to adults. We learn, we experience things, we attend various schools of hard knocks. Our preferences and tastes change. We become more open-minded. But the love for Caesar salad has never changed for me. It’s something I frequently order in casual restaurants, especially if I’m unfamiliar with the place or its reputation. And it’s usually a safe bet. I find that when Caesar salad is good, it’s a religious experience; and when it’s bad, it’s still pretty good.

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Source: adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

Ingredients:
CROUTONS:
1/2 a French baguette, preferably day-old, cut into 1/2-inch dice
1/4 cup olive oil
Kosher salt and black pepper

SALAD:
1 egg yolk
3 large anchovy fillets
2 garlic cloves
2 tbs freshly squeezed lemon juice
1 1/2 tsp Dijon mustard
1 cup olive oil
3/4 cup grated Parmesan
Dash of hot sauce
1/4 tsp Worcestershire sauce
1 tsp kosher salt
1 tsp black pepper
3 romaine hearts, cut into 1-inch pieces

Directions:
CROUTONS:
Preheat the oven to 325 F. Combine all the ingredients in a large bowl and toss to combine. You want all the bread cubes coated in the oil.
Spread the bread in a single layer on a rimmed baking sheet. Bake for 20 to 25 minutes, until crisp and golden. Remove from the oven and set aside to cool.

SALAD:
Place the egg yolk, anchovies, garlic, lemon juice, and mustard in the bowl of a blender or food processor. Puree until smooth, about 1 minute. While the machine is running, slowly drizzle in the oil until completely incorporated, smooth and thick. The key is to drizzle slowly.
Stop processing and add 1/4 cup of the cheese, the hot sauce, Worcestershire, plus salt and pepper to taste. Pulse to combine.
In a large mixing bowl, combine the romaine, the remaining 1/2 cup cheese, plus a pinch of salt and black pepper. Add 1/2 a cup plus 2 tbs of the dressing, then toss to combine. Sprinkle the croutons on top. Serve immediately.
The leftover dressing will keep for up to a week if stored in an airtight container and refrigerated.

BLT Turkey Club Burgers

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I absolutely adore burgers. Before I was more health-conscious, a cheeseburger was my usual go-to at restaurants, especially if I didn’t know the place or its reputation very well. I love making burgers at home too, and I love how creative you can be with burgers. It seems like there is literally no end to the types of seasonings, toppings, condiments, cheeses and even breads you can use to build your dream burger. Any ethnic cuisine is up for grabs, and you can riff a burger on any number of classic dishes out there. Not that there’s anything wrong with a traditional cheeseburger with the usual condiments – when that one is done right, it can rival a religious experience. So yeah, burgers are one of my faves.

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And I realized that I’ve had this blog for about seven months, and there has been not one burger recipe posted. For shame! Blasphemy! That all changes today, for today I shall blog this delicious burger.

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This one is a mash-up of a burger, a club sandwich, and a BLT sandwich. I used ground turkey, but ground chicken would work just fine too. We begin this gloriousness with white sandwich bread (get a good-quality Pullman loaf if you can), and then spread spicy mayonnaise on it, then crisp lettuce, crunchy bacon, a flavorful, moist turkey burger and a juicy tomato slice are piled up together. And when you take each bite, you remember exactly why you love burgers, and club sandwiches, and BLT sandwiches. Because they’re all awesome, that’s why! And you get a little of each in every single bite. Winning!

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Source: adapted from Burger Bar by Hubert Keller

Ingredients:
½ cup mayonnaise
2 tbs Dijon mustard
1-2 dashes hot sauce, such as Texas Pete’s
1 ½ lbs. ground turkey, not extra-lean
2 garlic cloves, minced
½ tsp ground cumin
Kosher salt and black pepper
8 strips of bacon
8 slices good-quality white sandwich bread, toasted if desired
2 large handfuls salad mix
2 large tomatoes, sliced

Directions:
In a small bowl, combine the mayonnaise, mustard, and hot sauce. Set aside in the refrigerator until needed.
In a large mixing bowl, combine the turkey, garlic, cumin, plus salt and pepper to taste. Use your hands to mix together, but be careful not to overmix. Form the mixture into 4 even patties. Make a thumbprint in the center of each patty, place on a plate and refrigerate until needed.
In a large cast-iron skillet, cook the bacon until crisped up and crunchy. Remove to a paper-towel-lined plate to drain. Drain off all but 2 tablespoons of fat from the skillet. Preheat to medium-high heat. When it is smoking, add the patties. Cook the patties about 4 minutes per side, flipping only once, or until cooked through. With a large spoon, baste the burgers several times with the bacon fat. When cooked remove the burgers to a plate.
Assemble the burgers. Spread 2 slices of bread with a generous amount of the mayonnaise. To one slice, add the lettuce, tomato, burger patty, then 2 slices of bacon. Add the top slice of bread. Cut in half on the diagonal, if desired, and serve immediately.