Romaine And Radish Salad With Buttermilk Lemon Dressing Food

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
• Rinse and paper towel pat dry all vegetables.
• In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
• Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
• Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.

ROMAINE SALAD WITH BREADCRUMBS AND SIMPLE DRESSING

Steps:

• Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
• Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
• And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING

Steps:

• Combine the romaine, radishes and herbs in a large salad bowl.
• Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

ROMAINE AND RADISH SALAD

Steps:

• Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
• Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

ROMAINE WITH LEMON DRESSING

Steps:

• In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

HERBED LEMON-BUTTERMILK DRESSING

Steps:

• Combine all ingredients, stirring with a whisk until dressing is well blended.
• NOTE: Refrigerate dressing in an airtight container for up to five days; stir well before using.