Romaine Salad With Prosciutto Crisps Recipes

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ROMAINE SALAD WITH PROSCIUTTO CRISPS



Romaine Salad with Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for pan
4 slices (about 2 ounces) prosciutto
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, coarsely chopped
Coarse salt and freshly ground pepper
6 ounces romaine hearts, leaves torn in half
1 ounce Pecorino Romano cheese, shaved

Steps:

  • Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
  • Combine the olive oil, balsamic vinegar, and thyme in a bowl; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano; toss to combine. Arrange on 4 plates; serve topped with the prosciutto crisps.

ROMAINE SALAD WITH CRISPY PROSCIUTTO AND WHITE BEANS



Romaine Salad with Crispy Prosciutto and White Beans image

This sophisticated salad with white beans and Italian ham is minutes away.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 8

1 small ciabatta roll, torn into pieces
3 teaspoons olive oil
Coarse salt and ground pepper
3 slices prosciutto
2 teaspoons red-wine vinegar
1 romaine heart, chopped
1/2 cup canned white beans, rinsed and drained
1 scallion, thinly sliced

Steps:

  • Preheat oven to 375 degrees. Arrange bread pieces on one side of a rimmed baking sheet; toss with 1 teaspoon oil and season with salt and pepper. Lay prosciutto on other side of sheet. Bake until both are golden brown, 10 to 12 minutes. Let cool completely on sheet. Crumble prosciutto.
  • In a large bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add romaine, croutons, prosciutto, beans, and scallion and toss to combine.

Nutrition Facts : Calories 485 g, Fat 20 g, Fiber 12 g, Protein 28 g

ROMAINE SALAD WITH PROSCIUTTO CRISPS



Romaine Salad With Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano. From Martha Stewart.

Provided by LMillerRN

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil, plus more for pan
4 slices prosciutto
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leave, roughly chopped
coarse salt
fresh ground pepper
6 ounces romaine lettuce hearts, leaves torn in half
1 ounce pecorino romano cheese, shavings

Steps:

  • Preheat oven to 400.
  • Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.
  • Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

Nutrition Facts : Calories 94.9, Fat 8.8, SaturatedFat 2.2, Cholesterol 7.4, Sodium 88.6, Carbohydrate 1.8, Fiber 1, Sugar 0.6, Protein 2.8

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.

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.

SIMPLE ROMAINE SALAD



Simple Romaine Salad image

This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.

Provided by FrackFamily5 CA->CT

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

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.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g

ROMAINE SALAD WITH PROVOLONE AND PROSCIUTTO



Romaine Salad With Provolone and Prosciutto image

This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes "bright and light". If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone!

Provided by JackieOhNo

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lemons
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 (10 ounce) package romaine lettuce
1/4 cup red onion, thinly sliced
1 fire roasted red pepper, diced
3 slices prosciutto, diced (about 2 oz.)
4 ounces provolone cheese, cubed
1/2 cup kalamata olive

Steps:

  • Grate zest from 1 lemon into salad bowl.
  • Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
  • Whisk in olive oil, salt, pepper, and sugar until well blended.
  • Add romaine, onion, peppers, proscuitto, provolone, and olives.
  • Toss well until thoroughly combined.

Nutrition Facts : Calories 265.2, Fat 23.2, SaturatedFat 7, Cholesterol 19.6, Sodium 669.9, Carbohydrate 8.2, Fiber 3, Sugar 2.7, Protein 8.7

CRISP ROMAINE AND TOMATO SALAD



Crisp Romaine and Tomato Salad image

Categories     Bread     Salad     Tomato

Yield serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 garlic clove, minced
Pinch of dried oregano
Salt and freshly ground black pepper to taste
6 cups chopped romaine lettuce hearts (about 2 hearts)
1 green bell pepper, seeded and diced
1 cup grape or cherry tomatoes, halved

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
  • In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE



Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette image

This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbles it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.

Provided by Athena Calderone

Categories     Salad     Lettuce     Quick & Easy     Cheese     Vegetarian     Lemon     Side

Number Of Ingredients 18

For the rye crisps:
4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) cubes
1/4 cup (60 ml) extra-virgin olive oil
2 cloves garlic, minced
A few sprigs fresh thyme or rosemary
Pinch kosher salt
For the vinaigrette:
2/3 cup (65 g) grated Pecorino-Romano cheese, plus more for serving
1/3 cup (75 ml) Champagne vinegar
1/3 cup (75 ml) fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 clove garlic
2 teaspoons kosher salt
Freshly cracked pepper, plus more for serving
1 1/2 cups (360 ml) extra-virgin olive oil
For the salad:
3 romaine hearts, ends trimmed, leaves separated, washed, and dried
1 large handful fresh mint leaves, roughly torn, some reserved for serving

Steps:

  • Make the rye crisps:
  • Preheat the oven to 350°F (175°C).
  • In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
  • Make the vinaigrette:
  • In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
  • Make the salad:
  • Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.

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