6 ounces Parmigiano-Reggiano or Grana Padano cheese
1 small garlic clove, crushed
1/8 teaspoon fine salt
freshly milled black pepper to taste
1 teaspoon Dijon mustard, or anchovy paste, as preferred
1 tablespoon red or white wine vinegar
7 tablespoons high quality extra-virgin olive oil
First make the dressing: In a small bowl, use a fork to mash the garlic, salt, and pepper together. Blend in the mustard, vinegar, and olive oil. Taste it and adjust for seasoning. Set aside, removing whole garlic before serving.To sear the Romaine indoors, select a heavy, cast iron ribbed grill pan for stove-top grilling. Alternatively, use a broiler pan for indoor broiling. For outdoor cooking, prepare a fire in a charcoal grill or preheat a gas grill. Preheat the grill pan, broiler pan, or outdoor grill rack over high heat. Use a vegetable peeler or mandolin to shave the cheese into paper-thin slices. Remove the loose, floppy, dark outer leaves from the Romaine hearts but leave the cores intact. Cut each heart in half lengthwise and brush lightly on both sides with olive oil. Transfer the four halves to the hot grill pan, broiler pan, or outdoor grill rack, laying them cut side down over medium heat. If broiling, place the pan 5 inches below the heat. Sear until they are wilted and have char marks on their surface, 2-3 minutes on each side. Take care not to burn them. Remove from direct heat at once. Drizzle a teaspoon of the dressing over the cut surface of each heart. Lay the cheese shavings and bacon strips over their Romaine halves. Run them under a hot broiler or closed outdoor grill for a few moments, just until the cheese melts slightly, about 10 seconds. Serve at once with additional dressing on the side. Serve at once, or lukewarm.
Summer fruits are showcased in this glamorous salad. Compose your own sunny palate of white peaches, apricots, plums or nectarines to star alongside the crisp Andy Boy Romaine hearts . Accompany it with grilled lamb, chicken or pork and hot pita bread.
1/4 C fresh white goat cheese
3 T plain yogurt
1 T olive oil
1 T fresh lemon juice
1 t minced fresh thyme, or 1/2 tsp. dried thyme
8 C Andy Boy Romaine Hearts
1 C pine nuts, toasted
In a small bowl, whisk all dressing ingredients together.
Pit fruit and cut into 1-inch chunks, reserving juices.
In a large bowl, combine fruit with Andy Boy Romaine Hearts and half of pine nuts. Stir 2 to 3 Tbsp. reserved fruit juices into dressing. Pour over salad and toss. Sprinkle with remaining pine nuts.
An easy to toss together summer salad. Perfect for those lazy hot days where you feel like you can hardly move. Buy the deli smoked chicken or turkey in the deli case. Best of all this tasty salad be enjoyed year-round using canned bing cherries and crisp and cool Andy Boy Romaine Hearts.
1/3 C extra virgin olive oil
2 T balsamic vinegar
2 T stone-ground mustard
1 teaspoon salt
1/2 t thyme
Freshly ground pepper and salt.
2 Andy Boy Romaine Hearts
3/4 C crumbled feta or cotija cheese
1/4 C diced green onions
1 can mandarin oranges
2 cups smoked chicken, cut in cubes
1 cup of fresh or canned bing cherries, pitted and halved
Prepare the dressing by whisking together olive oil, vinegar, mustard, honey, thyme salt and pepper.
Toss together all of the ingredients, except cherries in a large bowl. Drizzle vinaigrette over salad and toss again. Sprinkle with cherries.
The perfect salad for an alfresco meal! Serve with cold roasted chicken and chunks of your favorite country style bread. Don’t forget to lavish with freshly ground pepper.
1/2 C firmly packed basil leaves
1/4 C Parmesan cheese
1/4 C chicken or vegetable broth
2 cloves garlic
1 1/3 t Dijon mustard
2 T red wine vinegar
1 T olive oil
2 Andy Boy Romaine Hearts, washed and cut crosswise
1 lb strawberries, trimmed and quartered
1/2 cup toasted pecans
Place basil and garlic in food processor fitted with steel blade and process until smooth. Add chicken broth, Dijon, vinegar, oil and Parmesan cheese and process until well blended.
Toss Andy Boy Romaine Hearts with strawberries, add dressing and toss again. Sprinkle the top with toasted pecans.
Disks of hearts of palm in a tangy vinaigrette give this salad a slightly crunchy and tart flavor.
1 head of Andy Boy Romaine Hearts
1 ripe tomato, diced
10 each coin-sliced hearts of palm
1 pinch chopped Italian parsley
1/2 cup Andy’s vinaigrette
1 T chopped garlic
1 T black pepper
1 T tarragon
1 T salt
2/3 C olive oil
1 C red wine vinegar
2 T. white wine vinegar
3 T. balsamic vinegar
1/2 C salad oil
1 C mayonnaise
1 tsp. Dijon mustard
Whisk all the dressing ingredients slowly into the mayonnaise. Set aside.
Cut the bottom 1/4 inch and the top 1-inch off of the Andy Boy Romaine Hearts.
Lightly coat each romaine leaf with dressing and line up on plate.
Place the diced tomatoes and palm coins across the romaine. Sprinkle with parsley and freshly ground pepper.