iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cheddar Dogs with Cider-Braised Leeks and Apples

Ingredients:
2 tablespoons (1/4 stick) butter
2 cups (generous) thinly sliced leeks (white and pale green parts only)
1 apple, peeled, cored, diced
1/2 teaspoon caraway seeds
Pinch of ground allspice
Coarse kosher salt
1 1/2 cups hard apple cider or 1 1/4 cups apple cider and 1/4 cup bourbon
6 grilled hot dog buns or brioche-style oblong rolls
Dijon mustard
6 grilled all-beef hot dogs
2 ounces sharp cheddar cheese
coarsely grated (1/2 cup packed)

Instructions:
Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.
Tamarind and Vodka Cocktail

Ingredients:
8 cups water, 3/4 cup sugar, 1/2 cup plus 8 teaspoons tamarind concentrate,* divided, 2 tablespoons plus 4 teaspoons fresh lime juice, divided, 12 tablespoons vodka, divided, 4 cups ice cubes, divided, Lime slices

Instructions:
Stir 8 cups water, sugar, 1/2 cup tamarind concentrate, and 2 tablespoons lime juice in large pitcher until sugar dissolves. DO AHEAD: Cocktail base can be made 1 day ahead. Cover and refrigerate.
Combine 1/2 cup cocktail base, 3 tablespoons vodka, 2 teaspoons tamarind concentrate, and 1 teaspoon lime juice in cocktail shaker. Add 1 cup ice cubes; shake 30 seconds to chill. Strain into 2 Martini glasses. Garnish with lime slices. Repeat 3 more times for 8 cocktails.
Often labeled "concentrate cooking tamarind, "tamarind concentrate can be found at Thai and Asian markets.
Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust

Ingredients:
3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh cilantro
1 green onion, finely chopped
1 serrano chile, seeded, minced
1 tablespoon sesame seeds
Coarse kosher salt
2 garlic cloves, coarsely chopped
2 teaspoons chopped peeled fresh ginger
2 teaspoons sweet or hot paprika
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain whole-milk Greek-style yogurt*
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds (about 2.6 ounces)
disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

Instructions:
Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Beer-Marinated Flank Steak with Aji and Guacamole

Ingredients:
2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
11/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Aji Sauce
Colombian Guacamole

Instructions:
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.
Grilled Nectarines with Feta

Ingredients:
4 nectarines, halved, pitted
Melted butter (for brushing)
"1 cup coarsely crumbled feta cheese (preferably sheeps-milk feta)"

Instructions:
Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.
Chicken Stew (Doro Wett)

Ingredients:
2 medium red onions, diced
Salt
1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly ground black pepper
3 cloves
2 garlic cloves, finely chopped
One 1 1/2-inch piece ginger, peeled and chopped
1 tablespoon Berbere or chili powder
2 1/2 cups chicken stock, divided
One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4 cup dry red wine
Juice of 1 lime
2 hard-boiled eggs
peeled

Instructions:
Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
No-Bake Chocolate Raspberry Cream Pie

Ingredients:
7 ounces chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche*
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)

Instructions:
Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.
*Sold at most supermarkets and at specialty foods stores.
Cheese Sauce

Ingredients:
5 tbsp butter, 5 tbsp all-purpose flour, 2 1/2 cups milk, Few grains of nutmeg, Salt as needed, Freshly ground black pepper as needed, 2 egg yolks, 1/2 cup grated kefalotyri or Parmesan cheese, N/A or Parmesan cheese

Instructions:
1. Heat the butter in a saucepan over medium heat. Add the flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps that form. Bring to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes.
2. Remove the sauce from the heat and add nutmeg, salt, and pepper to taste. Whisk the egg yolks in a small boil and add a bit of the hot sauce to the yolks. Blend well, and return the yolk mixture to the rest of the béchamel. Stir in the cheese and blend well. Keep warm while preparing the moussaka.
Mexican Crema

Ingredients:
1/2 cup Mexican sour cream, 1/2 tsp finely grated lime zest, 2 tsp lime juice

Instructions:
Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
Indian Cheese and Red Peppers in Fragrant Spinach Sauce

Ingredients:
"Indian cheese (paneer) made with 8 cups milk (see tips, below) or 8 ounces farmers cheese or 2 cakes tofu, sliced as paneer", 2 cups cooked spinach
1 sweet green pepper, cored and seeded
6-8 tablespoons light vegetable oil
1/3 cup all-purpose flour for dusting
1 1/2 cups finely chopped onion
2 tablespoons grated or crushed fresh ginger
1/2 teaspoon turmeric
4 hot green chilies, minced
1/2 cup water
1 teaspoon coarse salt, or to taste
2 medium-size sweet red peppers, cored, seeded, and cut into 1-inch-wide strips
2 teaspoons garam masala (see tips
below)

Instructions:
1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.
Grilled Portabella and Bulgur Salad "Sandwiches"

Ingredients:
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon finely chopped rosemary
1/4 teaspoon hot red-pepper flakes
"8 large portabella mushrooms, stems reserved for another use (see cooks note, below)", 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
2 medium yellow bell peppers, quartered lengthwise
1 medium zucchini, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups boiling-hot water
1 cup medium bulgur
1/4 cup pine nuts, toasted
2 1/2 ounces baby arugula (4 cups)
1 firm-ripe small avocado

Instructions:
With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.
Shrimp and "Pearls"

Ingredients:
1/2 cup pearl (Israeli) couscous
1/2 cup sugar snap peas, strings removed, then halved
1 1/2 tablespoons unsalted butter, divided
5 ounces peeled and deveined shrimp
1/4 cup dry white wine
1 small tomato, finely chopped
1 pinch of sugar
1 tablespoon chopped tarragon

Instructions:
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
Grilled Tuna and Watercress Salad with Asian Flavors

Ingredients:
1/3 cup extra-virgin olive oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
6 tablespoons rice vinegar (not seasoned)
2 tablespoons minced peeled ginger
2 tablespoons coriander seeds, coarsely crushed
2 tablespoons white peppercorns, coarsely crushed
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 (1-pound) sushi-grade tuna steak (about 2 inches thick)
1 pound jicama, peeled
2 bunches watercress (10 ounces), tough stems discarded
2 scallions
very thinly sliced

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
Chipotle Pork Cheeseburgers

Ingredients:
1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Instructions:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.
Oil grill rack, then grill patties, covered, 4 minutes.
Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.
Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Ingredients:
1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound)
tough outer leaves discarded and head quartered lengthwise
then cut crosswise into 1-inch strips

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
Peel avocados and thinly slice. Cut corn kernels from cobs.
Toss romaine with dressing and serve topped with avocado and corn.
Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney

Ingredients:
2 cups chopped firm-ripe honeydew melon (10 ounces)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
1/2 cup chopped red onion
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 to 2 teaspoons minced fresh jalapeño including seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon curry powder
2 pounds (1-inch-thick) hanger steak or chuck blade steaks

Instructions:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.
basmati or jasmine rice
Spaghetti with Smoky Tomatoes and Onions

Ingredients:
1 1/2 tablespoons minced garlic
1/3 cup extra-virgin olive oil, divided
6 plum tomatoes (2 pounds), halved lengthwise
1 large red onion, cut into 1-inch wedges (keep stem end intact)
3/4 pound spaghetti
1/3 cup grated parmesan
1/2 cup coarsely chopped basil
Equipment: a 13-by 9- by 2-inch disposable foil pan
Accompaniment: grated parmesan

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
Put garlic and 1/4 cup oil in foil pan and put on grill over area with no coals.
Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 to 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion.
Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 1/4 cup cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.
Toasted Orzo with Saffron and Fennel

Ingredients:
1/4 teaspoon crumbled saffron threads
1 tablespoon boiling-hot water plus 2 cups water, divided
1/2 cup chopped red onion
2 tablespoons olive oil
1 /2 cups orzo (9 ounces)
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

Instructions:
Soften saffron in 1 tablespoon hot water and set aside.
Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
Basil Caesar Salad

Ingredients:
1 (10-inch) piece baguette, cut into 1-inch pieces
1/2 cup extra-virgin olive oil, divided
1 garlic clove
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
1 cup basil leaves, coarsely chopped
1/2 cup flat-leaf parsley, coarsely chopped
1 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise
1 cup coarsely grated Parmigiano-Reggiano

Instructions:
Preheat oven to 375°F with rack in middle.
Toss bread with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Toast in oven, stirring halfway through, until golden, 12 to 15 minutes.
Meanwhile, with motor running, drop garlic into a food processor and finely chop. Add egg, lemon juice, anchovy paste, and 1/2 teaspoon pepper and pulse until combined. With motor running, add remaining 6 tablespoons oil in a slow stream, blending until emulsified. Add herbs and blend until dressing turns green and herbs are finely chopped.
Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.