Chopped Salad Of Romaine Arugula Dill And Lemon Recipes

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CHOPPED SALAD WITH LEMON AND DILL



Chopped Salad with Lemon and Dill image

Provided by Ellie Krieger

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

5 cups shredded romaine lettuce (about 1 head)
2 cups shredded radicchio (1/2 head)
2 scallions, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh dill, or 1 teaspoon dried
Salt and freshly ground black pepper

Steps:

  • In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.

Nutrition Facts : Calories 113 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 157 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams

CHOPPED ROMAINE AND RADICCHIO SALAD



Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

  • To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
  • In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING



Chopped Romaine & Cucumber Salad With Yogurt Dressing image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Provided by blucoat

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

  • Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
  • Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
  • Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
  • Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
  • Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
  • Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

DILLY ROMAINE SALAD



Dilly Romaine Salad image

Fresh dill gives a nice zing and flavor to the dressing for this refreshing salad. I seldom use store-bought dressings anymore, now that I know how easy it is to mix up my own homemade versions. -Catherine Dawe, Kent, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings (1 cup salad dressing).

Number Of Ingredients 14

8 cups torn romaine
1 medium cucumber, sliced
1 cup halved cherry tomatoes
1 small red onion, sliced and separated into rings
CREAMY DILL DRESSING:
1/2 cup evaporated milk
1/2 cup canola oil
3 tablespoons cider vinegar
2 teaspoons minced fresh dill
1/2 teaspoon onion salt
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon white pepper

Steps:

  • In a large salad bowl, toss the romaine, cucumber, tomatoes and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.

Nutrition Facts : Calories 109 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

ROMAINE AND ARUGULA SALAD WITH TOASTED SEEDS



Romaine and Arugula Salad with Toasted Seeds image

Categories     Salad     Leafy Green     No-Cook     Hanukkah     Salad Dressing     Lemon     Arugula     Winter     Kosher     Coriander     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

2 teaspoons sesame seeds (preferably black and white)
1 teaspoon whole coriander seeds
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/3 cup extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)
4 cups baby arugula leaves

Steps:

  • Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
  • Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
  • Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

GREEK STYLE ROMAINE SALAD WITH LEMON AND FRESH DILL



Greek Style Romaine Salad With Lemon and Fresh Dill image

Make and share this Greek Style Romaine Salad With Lemon and Fresh Dill recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
6 cups shredded romaine lettuce
1/2 cup fresh dill, snipped
4 scallions, thinly sliced
4 ounces feta cheese, crumbled

Steps:

  • In a large bowl, whisk together the lemon juice oil and salt.
  • Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.

ROMAINE SALAD WITH ANCHOVY AND LEMON



Romaine Salad With Anchovy and Lemon image

Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine
1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste or grated
4 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
Salt and pepper
Chunk of Parmesan, for finishing

Steps:

  • Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
  • Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
  • Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.

ROMAINE, ARUGULA, AND AVOCADO SALAD



Romaine, Arugula, and Avocado Salad image

Categories     Salad     Onion     Side     Quick & Easy     Wheat/Gluten-Free     Avocado     Arugula     Lettuce     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 tablespoon cider-vinegar
3 tablespoons extra-virgin olive oil
1 firm-ripe California avocado
3 cups coarsely chopped romaine, washed well and spun dry
3 cups packed arugula, washed well, spun dry, and torn into bite-size pieces
1/4 cup thinly sliced red onion

Steps:

  • In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

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Top Asked Questions

How do you serve arugula salad?
Add the arugula, tomato, cucumber, shallots and sliced avocado. Pour the dressing and toss. Step 3: Serve Transfer the salad to a serving platter. Serve immediately. Tip Like other green salads, this arugula salad is best served immediately because baby arugula will wilt if it sits in the dressing or vinaigrette very long.
What is the best way to make lettuce salad?
In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended.
How do you make a salad dressing?
Step 1: Mix the dressing or vinaigrette In a large mixing bowl, add the olive oil, lemon juice, lemon zest, garlic, oregano and salt and pepper. Whisk to combine. Step 2: Mix Salad Add the arugula, tomato, cucumber, shallots and sliced avocado. Pour the dressing and toss. Step 3: Serve Transfer the salad to a serving platter. Serve immediately.
How to make avocado salad?
How to Make It Step 1: Mix the dressing or vinaigrette In a large mixing bowl, add the olive oil, lemon juice, lemon zest, garlic, oregano and salt and pepper. Whisk to combine. Step 2: Mix Salad Add the arugula, tomato, cucumber, shallots and sliced avocado. Pour the dressing and toss.

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