CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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
SOMETHING SPECIAL SALAD
"This is a good choice when a run-of-the-mill salad isn't special enough," writes Linda Wright of Okemos, Michigan. "I can a pound of bacon at a time and keep it in the freezer. With the added convenience of shredded cheese and packaged salad greens, there isn't much preparation time required.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper. shake well. In a large bowl, combine the romaine, tomatoes and cheeses. Drizzle with dressing and toss to coat. Sprinkle with the croutons, almonds and bacon.
Nutrition Facts :
ROMAINE SALAD WITH STRAWBERRIES, MANGOES, AND BARLEY
Excellent salad, beautiful presentation, and will make your taste buds happy!
Provided by bbqgirl
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
- Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 34.8 g, Fat 32.3 g, Fiber 8.5 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 235.4 mg, Sugar 8.4 g
ROMAINE SALAD WITH ANCHOVY AND LEMON
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
ROMAINE CAESAR SALAD
Provided by Ruth A. Matson
Categories Salad Egg Fish Leafy Green Parmesan Summer House & Garden
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Mash the garlic in a large wooden salad bowl, rubbing it well around the sides. Let it stand thus for a few minutes, then scrape out and discard the garlic pulp. Put the anchovy fillets and cheese into the bowl and mash them to a smooth paste. Coddle the egg by cooking it in fast-boiling water for one minute, just enough to cut the edge of rawness. Add this to the anchovy-cheese mixture and work smooth. Blend in the oil and vinegar. Neither salt nor pepper is needed.
- Make croutons by buttering the bread on both sides, cubing it small, and browning the croutons in the oven until crisp.
- Wash the romaine well, dry and crisp it. Break it into the bowl, sprinkle on the croutons and toss lightly in the dressing until every leaf is coated and the dressing absorbed by the croutons.
- For a memorable outdoor meal on a warm summer evening, serve an outsize bowl of Caesar salad with grilled steak sandwiches followed by peach shortcake.
ROMAINE SALAD WITH LEMON-CUMIN DRESSING
Provided by Molly O'Neill
Categories salads and dressings
Time 5m
Yield 8 - 10 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.
ROMAINE WITH CREAMY GARLIC DRESSING
Pair this garlicky salad with Barbecued Chicken on Garlic Toast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Make dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, and 2 tablespoons water. Stir in oregano, if using; season with salt and pepper.
- Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts. (Reserve outer leaves for another use.) Halve hearts lengthwise. To serve, drizzle romaine with dressing.
Nutrition Facts : Calories 110 g, Fat 11 g, Fiber 1 g, Protein 1 g
ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
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- MAKE IT SWEET, CITRUSY AND MOROCCAN. Green romaine hearts serve as crisp contrast to blood orange slices. The mix of naturally sweet and citrus flavors reach heavenly heights with splashes of orange flower water and lemon juice.
- TOP WITH ITALIAN TASTES. Rachel Ray’s Italian Chef Salad serves up as a hearty entree topped with sliced eggs, prosciutto, ricotta salata and cantaloupe.
- ADD A DASH OF ASIAN SPICE. Our collaborations with chef Beat Giger of Pebble Beach Resorts always yield amazing dishes. This Spicy Asian Noodle Salad is a tantalizing example of his talents applied to our premium romaine hearts.
- FINISH WITH FLAVORFUL MEXICAN ACCENTS. This salad proves that fresh romaine can deliver authentic Mexican flavors without setting plates on fire. It serves up jicama, avocado, radish and black beans well-dressed in a time-honored combo of honey and lime.
- COMPLEMENT CHINESE CHICKEN. Romaine’s global versatility shines in this Wolfgang Puck recipe. It’s a favorite at his Chinois restaurants and a mouthwatering sampling of Asian-European-Californian fusion.
- CONTRAST WITH BLACK FOREST HAM. Again, we credit Chef Giger for an elegant entree salad. Hearty ham, herbaceous Fontina cheese and country-style bread cubes provide flavorful contrasts to softly sweet, premium hearts of romaine.
- GO ALL AMERICAN WITH A CLASSIC. While its heritage might have be Italian, Spanish or Mexican, most foodies who love their edible history believe the Caesar salad originated right here in California.
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