Top Brass Tossed Salad With Italian Dressing Recipes

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ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING



Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 21

3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan
3/4 cup extra-virgin olive oil
12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)
1 red onion, thinly sliced on a mandolin
1 Vidalia onion, thinly sliced on a mandoline
1 pint grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup fresh flat-leaf parsley leaves
1 small loaf French bread, sliced, toasted and cut into croutons

Steps:

  • For the raspberry vinaigrette:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
  • Wash and dry the blender to have it ready to prepare the other dressing.
  • For the creamy Italian dressing:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
  • For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

TOP BRASS TOSSED SALAD WITH ITALIAN DRESSING



Top Brass Tossed Salad with Italian Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 12

1/4 cup red wine vinegar
2 garlic cloves, lightly crushed and quartered
1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
2 large tomatoes, cut into wedges
2 English cucumbers, peeled and sliced
2 large carrots, peeled and sliced into rounds

Steps:

  • Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
  • Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.

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