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.
PARMESAN ROMAINE SALAD
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
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.
ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
GRILLED ROMAINE LETTUCE
Steps:
- Preheat the grill to high heat.
- Trim about an inch from the lettuce heart while making sure to keep it intact. Trim another inch from the top of the lettuce to remove some of the curly ends. Remove any wilted or browned leaves. Cut each lettuce head lengthwise in half.
- In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. Brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible.
- Transfer the romaine lettuce to the preheated grill and grill on the flat side of the romaine lettuce until lightly browned without moving, about 2 minutes. Serve immediately whole or chopped with more lemon juice and freshly grated parmesan cheese, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 15 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 246 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
ROMAINE WITH PARMESAN VINAIGRETTE
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
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 SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE
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
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.
GRILLED ROMAINE WITH LEMON PARMESAN VINAIGRETTE
Easy and delicious side dish
Provided by barbara lentz
Categories Lettuce Salads
Time 10m
Number Of Ingredients 12
Steps:
- 1. For the vinaigrette: Whisk all ingredients together except the cheese. Then stir the cheese in. Set aside
- 2. Get your grill hot then brush the romaine with olive oil and place on grill. Grill until edges are charred. Drizzle with vinaigrette and serve immediately.
ROMAINE WITH PARMESAN VINAIGRETTE
Make and share this Romaine With Parmesan Vinaigrette recipe from Food.com.
Provided by Shalabhanjika
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first five ingredients in a jar. Place a lid on the jar; shake to combine.
- Add oil. Replace lid; shake.
- Season with salt and pepper. (Can be made up to 3 days ahead to this point. Keep chilled and bring to room temperature before using.).
- Shake vinaigrette to blend.
- Trim ends off romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
Nutrition Facts : Calories 255.6, Fat 22.4, SaturatedFat 3.6, Cholesterol 3.3, Sodium 125.3, Carbohydrate 12.2, Fiber 6.7, Sugar 4.3, Protein 5.5
GRILLED ROMAINE HEARTS WITH CAESAR VINAIGRETTE
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
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
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