Red Romaine Salad With Walnuts And Eggs Recipes

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

ARUGULA AND ROMAINE SALAD WITH RED GRAPES

Steps:

• Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
• Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
• Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
• Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

ROMAINE AND WALNUT SALAD

Steps:

• In a small bowl, combine the romaine, tomato, mushrooms and walnuts. In another bowl, whisk the remaining ingredients. Pour over salad; toss to coat.

ROMAINE SALAD

Steps:

• In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
• Add romaine; toss to coat.

RED ROMAINE SALAD WITH WALNUTS AND EGGS

Steps:

• Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.

SIMPLE ROMAINE SALAD

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant.
• Place romaine in salad bowl and scatter the red onions down over the greens.
• In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
• Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

WALNUT ROMAINE SALAD

Steps:

• In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Steps:

• Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
• Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
• Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
• Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.

RED ROMAINE SALAD WITH WALNUTS AND EGGS

Steps:

• Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

EGG AND POTATO SALAD WITH TARRAGON AND WALNUTS ON ROMAINE (COS)

Steps:

• In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature.
• In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and coarsely chop.
• Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving.
• To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos) on each salad plate (or divide arugula among the plates), then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.