Romaine With Parmesan Vinaigrette Recipes

GRILLED ROMAINE WITH LEMON-PARMESAN VINAIGRETTE

Grilled Romaine with Lemon-Parmesan Vinaigrette image

Yield 6

Number Of Ingredients 11

Ingredients

Zest and juice of 1 medium lemon
1 tablespoon Dijon mustard
2 teaspoons sugar
2/3 cup olive oil
1 ounce Cello® Parmesan cheese, grated (1/3 cup)
Salt and pepper to taste
3 heads romaine lettuce, cut in half lengthwise
2 tablespoons olive oil
Salt and pepper
3 ounces Cello® Parmesan cheese, shaved (about 1 cup)
Croutons

Steps:

Instructions Lemon-Parmesan Vinaigrette: Whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil. Whisk in parmesan. Season with salt and pepper to taste. Salad: Grease grill grate. Heat grill to medium. Brush lettuce with olive oil. Season with salt and pepper. Grill lettuce, covered, over medium heat for 5-7 minutes, turning occasionally. Transfer lettuce to a serving platter; drizzle with vinaigrette. Top with parmesan and croutons.

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

Ingredients

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.

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

Ingredients

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.

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

Romaine Hearts With Sourdough Croutons and Parmesan image

There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories Salad Dressings

Time 18m

Yield 4 small salads(2 large)

Number Of Ingredients 12

Ingredients

2 heads romaine lettuce
1 -2 garlic clove, finey chopped
extra virgin olive oil
4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
8 large olives, pitted, coarsely chopped (Gaeta or Nicoise olives are good)
1/3 cup parmesan cheese, grated (1 oz.)
pepper
1/2 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, finely chopped
5 tablespoons extra virgin olive oil

Steps:

Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
Preheat the oven to 375*F.
Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
To make the vinaigrette:.
Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

Nutrition Facts : Calories 3212.5, Fat 39.9, SaturatedFat 9.1, Cholesterol 7.3, Sodium 5616.2, Carbohydrate 590.4, Fiber 31.5, Sugar 30.3, Protein 127.6

SHREDDED ROMAINE WITH GARLIC VINAIGRETTE

Shredded Romaine With Garlic Vinaigrette image

My mom came across this recipe and made it about 15-20 years ago. We've been making it ever since. It's a simple and good salad.

Provided by crispychick

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cloves garlic
1/4 teaspoon salt
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup olive oil
1 head romaine lettuce, shredded
1/4 cup grated parmesan cheese
1/4 cup pine nuts, toasted
fresh ground black pepper, to taste

Steps:

In a small saucepan of boiling water, add garlic and boil for 10 minutes.
Drain.
In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
Add oil in a stream, still whisking.
Add romain and toss.
Top with pine nuts, parmesan, and freshly ground black pepper.

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

Ingredients

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.

GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE

Grilled Romaine Hearts With Caesar Vinaigrette image

This is so good! My mom found this recipe in USA Weekend newspaper. We never grilled lettuce before and to my surprise it was still crispy.

Provided by Ashley Vinyard

Categories Vegetable

Time 16m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
olive oil flavored cooking spray
2 romaine lettuce hearts

Steps:

In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
Preheat the grill over medium-high heat, oil grills surface.
Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
Spray Romaine lightly all over with oil spray.
Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
Turn once or twice.
Drizzle with vinaigrette.

Nutrition Facts : Calories 126.5, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.2, Sodium 72.4, Carbohydrate 11.1, Fiber 6.7, Sugar 3.9, Protein 4.9

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

Ingredients

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.

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