Romaine Salad With Parmesan Dressing Recipes

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.

CHOPPED SALAD WITH PARMESAN DRESSING

Chopped Salad with Parmesan Dressing image

Our two children and I plan to mix up this attractive salad for brunch on Father's Day. It's always been enjoyed wherever I have served it. Having my recipe chosen as a contest winner is a special treat for me-Country Woman has been my favorite source for new food ideas for years!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, chopped in bite-size pieces
1 small head romaine lettuce, chopped in bite-size pieces
1/4 pound Italian salami, finely diced
1/4 pound part-skim mozzarella cheese, finely chopped
1 cup garbanzo beans or chickpeas, rinsed and drained
DRESSING:
5 tablespoons canola oil
2 tablespoons white wine vinegar
1 teaspoon ground mustard
1 teaspoon salt, optional
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Steps:

Combine salad ingredients in a glass bowl; chill while mixing dressing. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad just before serving and toss lightly. Serve immediately.

Nutrition Facts :

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.

ROMAINE SALAD WITH BREADCRUMBS AND SIMPLE DRESSING

Romaine Salad with Breadcrumbs and Simple Dressing image

Provided by Molly Yeh

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1 cup shaved Parmesan

Steps:

Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

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.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

ROMAINE WITH PARMESAN DRESSING

Romaine with Parmesan Dressing image

Categories Salad Cheese Leafy Green No-Cook Picnic Quick & Easy Lunch Parmesan Lemon Spring Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 1 servings

Number Of Ingredients 4

Ingredients

1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 1/2 cups 1-inch pieces hearts of romaine (from 1 head)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.

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