Crisp Romaine With Parmesan Dressing Recipes

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CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE



Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
  • Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

PARMESAN ROMAINE SALAD



Parmesan Romaine Salad image

This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups torn romaine
2 cups grape tomatoes, halved
2 cups onion and garlic salad croutons
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 block (4 ounces) Parmesan cheese

Steps:

  • In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.

Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

ROMAINE WITH PARMESAN DRESSING



Romaine with Parmesan Dressing image

Categories     Salad     Cheese     Leafy Green     No-Cook     Picnic     Quick & Easy     Lunch     Parmesan     Lemon     Spring     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 servings

Number Of Ingredients 4

1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 1/2 cups 1-inch pieces hearts of romaine (from 1 head)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.

ROMAINE SALAD WITH PARMESAN CRISPS



Romaine Salad with Parmesan Crisps image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 cup shredded Parmesan cheese
1/2 cup pine nuts
1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
6 radishes, cut into quarters
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
  • Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
  • Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.

ROMAINE WITH PARMESAN VINAIGRETTE



Romaine with Parmesan Vinaigrette image

Provided by Amy Finley

Categories     Salad     Leafy Green     Side     No-Cook     Kid-Friendly     Quick & Easy     Lunch     Spring     Summer     Winter     Family Reunion     Bon Appétit     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup fresh lemon juice
3 tablespoons grated Parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
2 hearts of romaine

Steps:

  • Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
  • Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.

CREAMY DRESSING FOR A SIMPLE ROMAINE SALAD



Creamy Dressing for a Simple Romaine Salad image

This is a great dressing for crispy romaine, but is great on any greens.I make a salad with crisp romaine, thinly sliced red onion and some crunchy homemade croutions that have been sprinkled with Parmesan cheese as soon as they come out of the deep fryer. Very delish! This can be doubled, or made to accommodate a larger group of people. I serve this salad dressing on the side. You may use ready made croutons, or make them yourself.

Provided by FLUFFSTER

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1 medium head romaine lettuce, washed and chilled
1/2 cup seasoned croutons
1/4 of a medium red onion, sliced thin
garlic salt, to taste
pepper, to taste
2 slices bacon, fried until crisp, then crumbled
1/3 cup mayonnaise
2 teaspoons catsup
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons cold water
salt and pepper, to taste

Steps:

  • Tear the lettuce into bite-size pieces and place into a large bowl.
  • Add the onion slices and then the croutons.
  • Finish off with the grated Parmesan cheese. Keep chilled until serving.

Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 6, Cholesterol 26.3, Sodium 672, Carbohydrate 29.9, Fiber 7.3, Sugar 8.6, Protein 8.2

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