Romaine And Radish Salad Food

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.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
• Make salad:
• Toss together all salad ingredients in a large bowl with just enough dressing to coat.

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.

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

ROMAINE SALAD WITH ANCHOVY AND LEMON

Steps:

• Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
• Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
• Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.

ROMAINE SALAD WITH RADISHES, OLIVES, AND MINT

Steps:

• In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.

ROMAINE, RADICCHIO, AND ENDIVE SALAD

Steps:

• Preheat oven to 400 degrees. Tear bread into bite-size pieces, and toss with 3 tablespoons oil. Season with salt and pepper. Bake on a rimmed baking sheet until golden brown, about 9 minutes.
• Whisk together mustard, shallot, lemon juice, basil, and remaining 1/2 cup oil. Season with salt and pepper.
• Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with 1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.