Crisp Romaine Salad Recipes

SIMPLE ROMAINE SALAD

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.

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Steps:

• Preheat oven to 400.
• Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.
• Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

CAESAR PASTA SALAD RECIPE

Steps:

• Cook the bowtie pasta according to package instructions, until al dente. Drain hot water and run cold water over the pasta to stop the cooking process and remove any excess starches.
• In a separate large bowl, combine the remaining ingredients, add in the cooled bowtie pasta and toss to combine. Serve immediately and enjoy!

ROMAINE SALAD WITH PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
• Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
• Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
• Combine the olive oil, balsamic vinegar, and thyme in a bowl; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano; toss to combine. Arrange on 4 plates; serve topped with the prosciutto crisps.

CRISP ROMAINE SALAD RECIPE WITH PARSLEY AND MINT

Steps:

• Wash and chop romaine, tomatoes, and cucumbers and place in a large salad bowl. Thinly slice red onion and add to the salad. Remove parsley and mint leaves from stems and add to the bowl. With a micro plane, grate garlic directly over the salad.
• Juice 1/2 lemon over bowl, using your hand to catch any seeds. Drizzle with olive oil. Sprinkle za'atar spice blend over salad. Toss, and taste for seasoning, adding more lemon or salt if necessary. Serve immediately. To make in advance, wait to drizzle with lemon and olive oil, and refrigerate until ready to dress.

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.

CRISP ROMAINE AND TOMATO SALAD

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
• In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

CRISP ROMAINE SALAD

Steps:

• Put lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with oil. Add vinegar, salt, and pepper, and toss to combine.