Rania's Recipes: Grilled Romaine Salad & Pappardelle With Wild Mushrooms
If you're looking for an easy weeknight dinner, check out these recipes from Rania Harris!
Grilled Romaine Salad with Blue Cheese
Dressing:
- 6 anchovy fillets, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1-tablespoon Worcestershire sauce
- 1-teaspoon Dijon mustard
- 1 teaspoon grated lemon peel
- 1 large garlic clove, minced
- A few drops Frank's Red Hot Sauce
- Freshly ground black pepper
- 1/2-cup olive oil
Directions:
Whisk first 9 of the dressing ingredients in small bowl. Slowly, whisk in the olive oil and whisk until well incorporated and emulsified.
Salad:
- 3 romaine hearts, halved lengthwise, washed and dried
- Olive oil, for tossing
- Kosher salt
- 1 lemon, juiced
- 20 fresh basil leaves, washed and dried
- 1 cup crumbled blue cheese, for garnish
Directions:
Preheat the oven to medium.
In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes. The romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing over each.
On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and basil leaves. Toss and coat the romaine. Top the grilled romaine with some of the chopped, dressed romaine.
Garnish with crumbled blue cheese and serve immediately.
Pappardelle with Wild Mushrooms and Guanciale
- 1 pound assorted wild mushrooms
- 1 – 2 tablespoons butter
- Extra Virgin olive oil
- 4 ounces guanciale – diced (cured pork jowl, or substitute pancetta)
- 2 cloves garlic, chopped
- 1 cup heavy cream (or more to taste)
- Sea salt and freshly ground black pepper to taste
- 1 pound pappardelle pasta
- Italian parsley, chopped, for garnish
Directions:
Brush dirt from mushrooms and slice.
In a medium skillet over medium heat, warm butter with a small amount of olive oil.
Add guanciale and cook until guanciale becomes crisp and renders fat. Add the garlic and cook for another 30 seconds.
Add sliced mushrooms and sauté for about two minutes, stirring constantly.
When mushrooms are almost cooked through, slowly add cream and a small amount of the pasta water and stir until sauce reaches desired consistency. Season with salt and pepper.
Remove from heat and cover to keep warm.
In a medium pot over high heat, cook pappardelle in boiling water until al dente, following package directions
Drain pasta and add it to the sauce in the pan and toss to coat.
Garnish with parsley and freshly ground pepper ~ serve with freshly grated Parmesan.
Serve immediately.
Serves: 4
