Romaine Salad With Anchovy Dressing And Parmesan Recipes

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

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 SALAD WITH ANCHOVY DRESSING AND PARMESAN

Romaine Salad with Anchovy Dressing and Parmesan image

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

Ingredients

5 flat anchovy fillets, finely chopped
2 small garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 cup extra-virgin olive oil
3 hearts of romaine (20 to 22 ounces total), torn into pieces
6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

Steps:

Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
Toss lettuce with dressing, then with cheese.

PARMESAN ROMAINE SALAD

Parmesan Romaine Salad image

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

Ingredients

4 cups torn romaine
2 cups grape tomatoes, halved
2 cups onion and garlic salad croutons
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 block (4 ounces) Parmesan cheese

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 SALAD WITH PARMESAN CRISPS

Romaine Salad with Parmesan Crisps image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup shredded Parmesan cheese
1/2 cup pine nuts
1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
6 radishes, cut into quarters
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper

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 PARMESAN DRESSING

Romaine Salad with Parmesan Dressing image

Categories Salad Leafy Green Appetizer No-Cook Vegetarian Quick & Easy Parmesan Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 4

Ingredients

1 heart of romaine
2 teaspoons white-wine vinegar
2 tablespoons extra-virgin olive oil
2 ounces freshly grated Parmesan (about 2/3 cup)

Steps:

Separate romaine leaves. In a large bowl whisk together vinegar, oil, half of Parmesan, and salt and pepper to taste. Toss romaine with dressing and serve sprinkled with remaining Parmesan.

ROMAINE SALAD WITH ANCHOVY AND LEMON

Romaine Salad With Anchovy and Lemon image

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

Ingredients

1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine
1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste or grated
4 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
Salt and pepper
Chunk of Parmesan, for finishing

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 SALAD WITH ANCHOVY DRESSING

Romaine Salad with Anchovy Dressing image

With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
1 small shallot, finely chopped
1 small garlic clove, minced
1/4 cup red-wine vinegar
2 anchovy fillets, finely chopped
1 large head romaine lettuce, cut crosswise into 1/4-inch-thick shreds

Steps:

Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.
Toss lettuce with dressing just before serving.

ROMAINE SALAD WITH ANCHOVY VINAIGRETTE

Romaine Salad With Anchovy Vinaigrette image

This is a simple recipe that I have adapted from Bon Appetit. The anchovies are not "in your face" noticeable, but give a sutble flavor. The tomatoes and crutons give colour and crunch. Before using anchovies, I run them under warm water to get all the oil and spines off, then pat dry with paper towel

Provided by Abby Girl

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic
3 anchovies, washed
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (heaping if desired)
3 tablespoons olive oil
2 tablespoons parmesan cheese
salt and pepper
1 small romaine lettuce, washed and torn into bite size pieces
8 cherry tomatoes, cut in half
1/4-1/2 cup crouton (optional)

Steps:

In a blender or food processor, add the garlic and anchovies and chop. Add the rest of the ingredients for the dressing and combine. Season with salt and pepper.
Place lettuce in a bowl and add the tomatoes and crutons. Toss with the dressing ~ or ~ toss the lettuce with the dressing and place the lettuce on the plates. Dress with the tomatoes and crutons.

Nutrition Facts : Calories 326.8, Fat 23.6, SaturatedFat 4, Cholesterol 9.5, Sodium 358.6, Carbohydrate 23.9, Fiber 8.1, Sugar 6.1, Protein 10.1

ROMAINE WITH GARLIC ANCHOVY VINAIGRETTE

Romaine With Garlic Anchovy Vinaigrette image

Make and share this Romaine With Garlic Anchovy Vinaigrette recipe from Food.com.

Provided by Cristina Barry

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium garlic clove
1/4 teaspoon salt
1 -2 flat anchovy fillet (to taste)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
3/4 lb romaine lettuce, torn into bite-size pieces (12 cups loosely packed)
fresh ground black pepper

Steps:

Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
Add anchovies and pound to a paste.
Add lemon juice and stir vigorously with pestle to incorporate.
Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
Toss romaine with dressing in a large bowl and grind pepper over it.
COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.

Nutrition Facts : Calories 108.1, Fat 10.5, SaturatedFat 1.4, Cholesterol 0.8, Sodium 189.2, Carbohydrate 3.4, Fiber 1.8, Sugar 1.1, Protein 1.4

SIMPLE ROMAINE SALAD

Simple Romaine Salad image

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

Ingredients

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

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

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