Romaine Salad With Carrots Celery Kalamatas Parmesan Vinaigrette Recipes

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ROMAINE, CELERY, AND PARMESAN SALAD



Romaine, Celery, and Parmesan Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground pepper
8 to 10 celery stalks, strings removed, sliced crosswise very thinly
12 to 14 romaine lettuce leaves, torn into bite-size pieces
1/2 cup fresh flat-leaf parsley, leaves
2 1/2-ounce chunk Parmesan cheese

Steps:

  • In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
  • Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
  • To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.

FETA ROMAINE SALAD



Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROMAINE WITH PARMESAN VINAIGRETTE



Romaine with Parmesan Vinaigrette image

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

1/4 cup fresh lemon juice
3 tablespoons grated Parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
2 hearts of romaine

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 ROASTED RED PEPPER VINAIGRETTE



Romaine Salad with Roasted Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Steps:

  • Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
  • Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

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

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 AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE



Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette image

Categories     Salad     Leafy Green     Onion     Quick & Easy     Low Sodium     Vinegar     Parmesan     Gourmet

Yield Serves 2

Number Of Ingredients 9

enough Italian bread cut into 1/2 inch cubes to measure 1 cup
3 tablespoons olive oil
1 small garlic clove, minced
1 tablespoon balsamic vinegar
1 tablespoon water
3 tablespoons freshly grated Parmesan plus additional for sprinkling if desired
1/8 teaspoon dried orégano, or to taste, crumbled
1 small head of romaine, washed, spun dry, and torn into bite-size pieces
1/2 small red onion, sliced thin

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.

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