Simple Romaine Salad Recipes

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

Ingredients

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

Romaine Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ITALIAN ROMAINE SALAD

Italian Romaine Salad image

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 jar (6 oz) marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese

Steps:

Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
Peel the onion; slice onion and separate into rings.
In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
Sprinkle the croutons and cheese over the salad. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

ROMAINE SALAD

Romaine Salad image

This super-easy salad comes together in no time. And it's perfect for just about any main dish. Katherine Desrosiers - Trail, British Columbia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1-1/2 teaspoons malt or rice vinegar
1-1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups hearts of romaine salad mix

Steps:

In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Nutrition Facts : Calories 106 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ROMAINE SALAD

Romaine Salad image

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Coarse salt and ground pepper
3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried

Steps:

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

CHARRED-ROMAINE SALAD

Charred-Romaine Salad image

Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 bunch radishes, trimmed and quartered
1 shallot, thinly sliced
1/2 cup plus 2 tablespoons red-wine vinegar
2 tablespoons sugar
Coarse salt and freshly ground pepper
1/2 cup low-fat buttermilk
1/4 cup plus 2 tablespoons sour cream
1 large head romaine lettuce, halved lengthwise
1 tablespoon vegetable oil, for brushing

Steps:

Place radishes and shallot in a small bowl. Bring 2/3 cups of water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.

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