Chopped Romaine & Cucumber Salad With Yogurt Dressing Recipe

Name: Chopped Romaine & Cucumber Salad With Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head romaine lettuce, blemished outer leaves removed; 1 English cucumber; 1/2 - 3/4 cup walnut halves, lightly toasted (optional); 1 cup roughly chopped arugula, washed and dried well (about 1 small bunch); 1 tablespoon chopped flat leaf parsley; 2 tablespoons chopped fresh dill; 1 tablespoon chopped of fresh mint; 1/4 teaspoon aleppo chile; salt & fresh ground pepper; Yogurt Dressing; 1 teaspoon finely minced garlic (about 2 large cloves); 2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon); 1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz); 1 1/2 teaspoons sugar; salt & fresh ground pepper; 1/2 1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt; 5 tablespoons extra virgin olive oil

Servings: persons

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2 - 3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
Yogurt Dressing
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

1
Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
2
Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
3
Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
4
Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
5
Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
6
Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large head romaine lettuce, blemished outer leaves removed, 1 English cucumber, 1/2 - 3/4 cup walnut halves, lightly toasted (optional), 1 cup roughly chopped arugula, washed and dried well (about 1 small bunch), and more.

Yes, Chopped Romaine & Cucumber Salad With Yogurt Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Romaine & Cucumber Salad With Yogurt Dressing

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