ROMAINE RECIPES RECIPES

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BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES - JAMIE OLIVER



Bloody Mary seafood platter | Seafood recipes - Jamie Oliver image

I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special.

Total Time 25 minutes

Yield 20

Number Of Ingredients 22

1 romaine lettuce
1 radicchio
1 iceberg lettuce
1 red chicory
2 ripe avocados
olive oil
4-5 slices of bread
400 g cooked peeled prawns from sustainable sources
90 g sweet brown shrimp from sustainable sources
240 g quality smoked salmon from sustainable sources
200 ml tomato passata
2 heaped tablespoons free-range mayonnaise
1-2 teaspoons Worcestershire sauce
2 shakes of Tabasco sauce
1 pinch of celery salt
2 lemons
2-3 heaped tablespoons creamed horseradish
1 swig of whisky, brandy or vodka
extra virgin olive oil
1 bunch of fresh dill (30g)
2 punnets of cress
1 heart of celery

Steps:

    1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
    2. Put a griddle pan on a high heat.
    3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
    4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
    5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
    6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
    7. Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
    8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
    9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
    10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
    11. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.

Nutrition Facts : Calories 119 calories, FatContent 7 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 8.4 g protein, CarbohydrateContent 5.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1.1 g salt, FiberContent 0.9 g fibre

GRILLED ROMAINE CAESAR SALAD RECIPE | KARDEA BROWN | FOOD ...



Grilled Romaine Caesar Salad Recipe | Kardea Brown | Food ... image

Provided by Kardea Brown

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 20

1/2 seeded hoagie roll, cut into 1-inch cubes
2 tablespoons olive oil 
1 teaspoon Miss Brown’s House Seasoning, recipe follows
1/4 cup mayonnaise
1 teaspoon Creole or Dijon mustard 
1/2 teaspoon anchovy paste 
1/2 teaspoon Worcestershire sauce 
1 tablespoon freshly grated Parmesan
1 clove garlic, minced 
Kosher salt and freshly ground black pepper 
1 head romaine, halved lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper 
2 tablespoons freshly grated Parmesan
1 teaspoon lemon zest 
1 teaspoon garlic powder
1 teaspoon onion powder  
1 teaspoon sweet paprika 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 

Steps:

  • For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
  • For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
  • For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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