Romaine And Cucumber Salad With Garlic Vinaigrette Recipes

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE

Steps:

• In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
• Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
• Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
• Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
• Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
• Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

SHREDDED ROMAINE WITH GARLIC VINAIGRETTE

Steps:

• In a small saucepan of boiling water, add garlic and boil for 10 minutes.
• Drain.
• In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
• Add oil in a stream, still whisking.
• Add romain and toss.
• Top with pine nuts, parmesan, and freshly ground black pepper.

ROMAINE, CUCUMBER, AND TOMATO SALAD

Steps:

• Combine the romaine, cucumber, tomatoes, and croutons in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
• Preheat the oven to 375°F.
• Tear the bread into bite-size pieces and place in a large bowl. Add the garlic and oregano and drizzle with the olive oil. Toss gently to combine and season with salt.
• Place the croutons on a large rimmed baking sheet and bake for 20 minutes. Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
• Combine the yogurt, onions, vinegar, olive oil, and salt in a large mixing bowl. Whisk until smooth and thoroughly combined.