Romaine Cherry Tomato Salad Food

ROASTED TOMATO DRESSED ROMAINE SALAD

Steps:

• Preheat oven to 425 degrees F.
• Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Steps:

• For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
• For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
• Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

CHERRY TOMATO CAESAR SALAD

Steps:

• In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
• Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

CRISP ROMAINE AND TOMATO SALAD

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
• In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD

Steps:

• Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
• Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

HEARTS OF ROMAINE & TOMATO SALAD

Steps:

• Arrange romaine heart quarters on a platter.
• Layer sliced tomatoes over the centre& sprinkle with scallions.
• Combine dijon, garlic, lemon juice& vinegar in a small bowl.
• SLOWLY drizzle in olive oil, whisking CONSTANTLY.
• Season to taste.
• Drizzle dressing over the salad& sprinkle with parmesan.