Romaine Lettuce Salad
Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven. I simply remove top of the head, drizzle a little oil on top and a pinch of salt, and roast it for about 40 minutes at 350 degrees, until they're soft when pressed. (If you're setting it beside a roast, it never hurts to baste it in the pan drippings.)
As is, you can spread it on toast, eat it with roasted meats or fish, or add it to a dressing, like in this recipe. The garlicky dressing gives the crisp Romaine lettuce more depth and elevates it from the ordinary salad. If you don't have roasted garlic, you can also grate in fresh garlic instead (just be warned that it will probably be much stronger).
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- 1 head Romaine lettuce, cut into 2-inch ribbons
- One 15-ounce can baby artichokes, drained, rinsed, and quartered
- 1/2 cup sliced grape tomatoes
- 3 cloves, roasted garlic
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly grated Parmesan, plus more for serving
- Salt and freshly ground black pepper, to taste
10 Top Shelf Salad Dressing Recipes From Top Chefs
Rotating seasonal salads keeps a menu fresh. With the right house dressing, they can establish a restaurant’s reputation. Crisp romaine hearts are delicious by themselves. They become timeless classics with a splash of Caesar. Salads always serve up best when they’re well-dressed.
Even the most basic restaurant salad dressing recipe gives your commercial kitchen appetizing room to improvise. You can rework venerable vinaigrettes and coax new notes from creamy dressings. For innovative ideas, look no further than some of the industry’s most impressive names.
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
This recipe is a healthy alternative to a more classic Caesar. If the ingredients seem to be a match you will probably enjoy. I prefer a creamy Caesar. This just lacks the savory.
Love this recipe! Incredibly easy and fast for the level of flavor it gives. I added lemon zest both times I've made it, and prefer to use half garlic, half shallot as I'm not a huge fan of raw garlic. Didn't need to blend the anchovies. If chopped finely enough they blend in fine, and a guest that supposedly hates anchovies was surprised to find out the ingredients after he finished praising the recipe. Other changes were putting in some diced parsley once, which was surprisingly good, and using part finely grated parmesan as well as the shaved, half and half. Fabulously easy and delicious 5 minute dressing that even fussy eaters will love.
This was super good and super easy. Served it at the Oscar dinner with my husband and my parents. Turned out great.
Whoops, I also used a meyer lemon, which are much less tart than regular lemons. Nevermind, lol.
I was going to say I made this as written, "which is unusual for me", but then remembered I added half a large minced shallot. Also use rice vinegar instead of white wine vinegar. So be it. Not too lemony for me, and I've had that issue with other dressings, for me the cheese balances it out.
I'm a sucker for any recipe that calls for anchovies, e.g. marinara sauce (it's that time of year again to make a batch), but agree with the sanctity of using a 3:1 ratio of oil to acid. So, wanting a larger portion and after making the recipe as called for, I made another using 3T lemon juice, 3t sherry wine vinegar, 4 garlic cloves, and 3/4 C olive oil, and 15 filleted anchovies (in oil).
This a very good and easy to adjust recipe. Do not apply too long before serving as romaine will wilt.
FOR THE DRESSING:
- In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.
FOR THE SALAD:
- Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.
- Preheat your grill to 500°.
- Meanwhile, cut your romaine in half and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 mintues before turning. Repeat on the second side before transferring to a platter.
- Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.
All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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- 1 head of garlic, top third sliced off and discarded
- 1 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup buttermilk
- 3 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 4 romaine hearts, halved lengthwise
- 3 ounces Manchego cheese, shaved (1 cup)
Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper.
Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away.
Grilled Romaine Lettuce With Creamy Feta Dressing
The grill brings smoky flavor to an otherwise mildly flavored vegetable, while the feta, Greek yogurt, and lemon dressing amps things up even more.
nonfat plain Greek yogurt
packed fresh dill, chopped
- Heat grill to medium. In a blender or food processor, puree feta, oil, yogurt, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Transfer to a medium bowl stir in dill.
- Cut romaine lettuce hearts in half lengthwise grill until charred in spots, about 2 minutes per side. Serve immediately, drizzled with yogurt dressing and sprinkled with sunflower seeds.
NUTRITIONAL INFORMATION (per serving): About 325 calories, 6 g protein, 5 g carbohydrates, 32 g total fat (7 g saturated), 1 g fiber, 265 mg sodium.
For The Creamy Garlic Parmesan Dressing
You can make this in a bowl, or right into the bowl of your food processor or blender.
Add 1/2 cup non-fat Greek yogurt, 1/2 cup of freshly grated Parmesan cheese and the zest and juice of 1 lemon. Finely mince 2 cloves of garlic, then add 1/4 teaspoon of kosher salt on top of the garlic and press with the side of your knife. Press until the garlic becomes a paste and add that to the bowl. Add 1 teaspoon of anchovy paste. If you really don’t want to use anchovy, you can substitute with a tablespoon of capers. Next, add 1/2 teaspoon each of dried thyme, oregano and basil and 1/8 teaspoon freshly cracked black pepper. Mix everything well.
Slowly add 1/4 cup of good quality olive oil. If you’re using a whisk, add the oil slowly while whisking. If using a blender or food processor, just add slowly while the machine is on high.
Remove and put the dressing into a sealed jar and refrigerate until ready to use. This dressing will stay fresh about 1 week refrigerated.
This Grilled Romaine Salad with Pale Ale Parmesan Dressing Is Divine
This salad is easy to add to any grilling menu. Prepare the dressing before you start cooking and then toss the lettuce on the grill once your meat and other vegetables are done. The pale ale combined with lemon creates a burst of citrus in the creamy, herb dressing. Choose a hoppy pale ale with strong citrus notes. If you don’t have a grill, you can re-create this salad using a large grill pan on the stove. It just won’t have the same smoky flavor.
¼ cup freshly grated Parmesan
1 garlic clove, chopped
4 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon chopped parsley
1 teaspoon lemon zest
¼ teaspoon fine sea salt
Pinch ground black pepper
2 ounces pale ale
Cooking oil for the grill
1 large head romaine lettuce
Shaved Parmesan and lemon wedges, for garnish
Place the grated Parmesan, garlic, sour cream, mayonnaise, parsley, lemon zest, salt, and pepper in a small food processor or single-serving blender cup. Puree until all ingredients are combined, about 15 seconds. Pour in the beer, puree until smooth, another 10 to 15 seconds.
Heat the grill to medium-high to high, about 400°F. Brush the grate with oil. Place the head of lettuce on the grill. Use tongs to flip it every 15 seconds, until the outer leaves begin to darken and wilt. It will take about five minutes.
Place the lettuce on a cutting board and chop into large pieces. Transfer to a serving bowl, pour in the dressing, and toss to coat. Garnish with shaved Parmesan and lemon wedges before serving.
Note: The goal with a grilled romaine salad is to cook the lettuce just until the outer leaves are warmed and slightly wilted while the inner head stays cool and crisp. When it’s chopped together, it creates a mix of temperatures and textures.
Beers to consider: Sierra Nevada Brewing Company Pale Ale, Stone Brewing Pale Ale 2.0, Deschutes Brewery Mirror Pond Pale Ale
Lori Rice is a photographer, writer, and nutritional scientist based in California’s Central Valley. To learn more about cooking with brews and for great recipes like the one on the next page, check out her cookbook, Food on Tap: Cooking with Craft Beer, available on Amazon.
The Italian Parmesan Dressing
To pair with this salad, I whipped up a really simple herb dressing with freshly grated parmesan cheese!
This Italian dressing requires ingredients like: olive oil, red wine vinegar, dried oregano, dried thyme, dried basil, garlic powder, and parmesan cheese. It’s very simple but wonderful when paired with the chopped vegetables!
You can also use your favorite store-bought Italian or greek dressing for this salad too.
Why this Roasted Garlic Caesar Salad is AMAZING!
- No raw eggs: I love salmonella and all but&hellip actually I don&rsquot and I kind of love my kids, so I am not a fan of the raw egg variety of Caesar dressing.
- No raw garlic: I do like a bit of raw garlic in simple Caesar dressing, but if you have time and you are going for the best, roasting it makes it even better, and for some reason doesn&rsquot ooze out your pores for days after. Eww.
- Capers: Have we discussed how much I love capers? Yes, yes we have.
- Anchovy paste:Chopping up anchovies is fun and all, but having a half of a can left-over is not so awesome and a total waste when you can just buy it in a tube. Bonus you can make jokes about your new favorite fish flavored toothpaste.
- Radicchio: Because a little bitter makes everything sweeter. Just like my attitude.
- Chopping: Just like stir frying in a wok is ten times more badass than doing a stir fry in a skillet, chopping the lettuce is so much cooler than tearing it by hand. Especially if you use a big knife.
- Crostintons: The croutons are actually like crostini, so you can pick them up and spread the roasted garlic on them, and then crunch them up&hellip which brings me to&hellip
- Roasted Garlic: A whole head of roasted garlic all to yourself. Booom! You&rsquore welcome. That is reason enough.
So let&rsquos keep the Garlic-Love going and check out a few other yummy garlic recipes from me and my blogging buddies&hellip
Watch the video: فراخ مشوية بالفرن مع صوص مميز (January 2022).