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

Name: Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ 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

Servings: persons

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
½ 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

1
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.
2
Then leaving the blender running, add the olive oil in a slow thin stream.
3
Wash and dry the blender to have it ready to prepare the other dressing.
4
For the creamy Italian dressing:
5
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.
6
Then leaving the blender running, add the olive oil in a slow thin stream.
7
For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl.
8
Top with croutons, and serve the dressings on the side.

946

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 21 ingredients. The key ingredients include: 3 tablespoons raspberry vinegar, 1 shallot, quartered, 1/8 teaspoon ground black pepper, 1/2 teaspoon salt, and more.

Yes, Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian 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.

Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

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