Special Romaine Salad Recipes
SPECIAL ROMAINE SALAD
This jazzed-up romaine salad with homemade croutons is loaded with flavor. Curry powder gives the dressing zip, while crumbled blue cheese adds richness.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil and garlic powder. Add bread cubes; toss to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally. , For salad dressing, in a large bowl, combine the mayonnaise, buttermilk, grated Parmesan cheese, soup mix, curry and anchovy paste. Cover and refrigerate for at least 2 hours. , In a salad bowl, combine romaine and blue cheese. Drizzle with dressing; toss to coat. Garnish with shredded Parmesan cheese.
Nutrition Facts : Calories 189 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 300mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
ROMAINE CAESAR SALAD
Provided by Ruth A. Matson
Categories Salad Egg Fish Leafy Green Parmesan Summer House & Garden
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Mash the garlic in a large wooden salad bowl, rubbing it well around the sides. Let it stand thus for a few minutes, then scrape out and discard the garlic pulp. Put the anchovy fillets and cheese into the bowl and mash them to a smooth paste. Coddle the egg by cooking it in fast-boiling water for one minute, just enough to cut the edge of rawness. Add this to the anchovy-cheese mixture and work smooth. Blend in the oil and vinegar. Neither salt nor pepper is needed.
- Make croutons by buttering the bread on both sides, cubing it small, and browning the croutons in the oven until crisp.
- Wash the romaine well, dry and crisp it. Break it into the bowl, sprinkle on the croutons and toss lightly in the dressing until every leaf is coated and the dressing absorbed by the croutons.
- For a memorable outdoor meal on a warm summer evening, serve an outsize bowl of Caesar salad with grilled steak sandwiches followed by peach shortcake.
ROMAINE SALAD WITH ANCHOVY AND LEMON
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
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.
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