Romaine Salad With Roasted Red Pepper Vinaigrette Recipes

ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE

Steps:

• Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

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.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

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 SALAD

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

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.

ROMAINE ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette: combine the red and balsamic vinegars, garlic, salt, and pepper in a blender; with the blender running, gradually add the olive oil through the feed tube to make a smooth vinaigrette.
• In a large bowl, toss the lettuce, artichoke hearts, red peppers, and salami; add the vinaigrette and toss again.
• Top with cheese and croutons; give it a final toss and serve immediately.

ROMAINE SALAD

Steps:

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

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.