BVR: Hearts of Romaine with Preserved Lemons and Olives

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* Exported from MasterCook Mac *

 

Hearts of Romaine with Preserved Lemons and Olives

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 romaine hearts (2 - 3, depending on size) --

leaves washed

-- dried, and broken in half

2 teaspoons preserved lemon -- chopped

-- or Gremolata (see recipe)

8 imported black olives -- pitted

-- cut lengthwise into quarters or sixths

2 tablespoons fresh dill or parsley or a combination -- 1 to 2

2 tablespoons fresh lemon juice

1 small garlic clove -- pureed or pressed

1/4 cup extra virgin olive oil

salt -- to taste

freshly ground black pepper -- to taste

 

1

Mix together the lettuce, preserved lemon, olives, and herbs.

2

Whisk together the lemon juice, garlic, olive oil, and salt and pepper.

Toss with the salad just before serving.

 

Advance preparation: The salad ingredients can be prepared and

refrigerated hours before tossing with the dressing and serving. The

dressing will hold for a few hours at room temperature.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 122 Calories; 14g Fat (97%

calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg

Sodium

 

NOTES : This is inspired by a salad I ate at a favorite Los Angeles

restaurant, Lucques. It's a simple combination, defined by clear, salty

lemony flavors and contrasting crisp, clean romaine. It goes nicely with

hearty Mediterranean stews, such as Couscous with Chickpeas, Greens, and

Fennel. Preserved lemon can be purchased in stores that sell North

African ingredients.

 

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