ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE
Categories Salad Leafy Green Mushroom Side Quick & Easy Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.
ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE
Categories Salad Garlic Leafy Green Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Cucumber Vegan Raw Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.
ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE
This is another recipe that I have adapted from Bon Appetit. It is fast, easy and the taste is definately there! This is one of the recipes I take along with me when we are travelling and staying in a condo. I have got it to the point where I can eye ball the ingredients and it comes out perfect each time!!! Cherry tomatoes can be used instead of the mushrooms
Provided by Abby Girl
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, add the garlic and mince. Add the rest of the ingredients for the salad. Season with salt and pepper.
- In a bowl, add the romaine lettuce and mushrooms. Add dressing and toss. Place the lettuce on plates and grate with some parmesan cheese.
Nutrition Facts : Calories 324.2, Fat 29.6, SaturatedFat 4.7, Cholesterol 4.4, Sodium 464.5, Carbohydrate 12.2, Fiber 7, Sugar 4.4, Protein 6.9
WARM MUSHROOM AND ROMAINE SALAD
I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.
Provided by dragonpawz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat one tablespoon of olive oil in a pan.
- Add garlic and cook until translucent.
- Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
- Cook till the mushrooms are cooked through.
- Pour over shredded romaine lettuce and serve.
Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8
CAPER AND LIME VINAIGRETTE
It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.
Provided by Tatiana
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 2.2 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 129.3 mg, Sugar 0.4 g
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