Romaine Salad with Plum Ginger Dressing
Romaine Salad with Plum Ginger Dressing
Serves 6
FOR THE DRESSING:
-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste
FOR THE SALAD:
-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste
In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.
In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!
Adapted from Leah Koenig on saveur.com, 8/11… Read the rest
Sauteed Romaine Lettuce
Serves 8
Heat olive oil in a skillet over medium heat. Add garlic, celery, and red-pepper flakes.
Saute until celery is softened and golden, about 5 minutes.
Add lettuce, mixing and pressing it down to fit.
Season with salt and pepper.
Cover and cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10-12 minutes. Enjoy!
Adapted from Food From Many Greek Kitchens, Tessa Kiros, 2011