Romaine Salad With Prosciutto Crisps Food

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
• Combine the olive oil, balsamic vinegar, and thyme in a bowl; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano; toss to combine. Arrange on 4 plates; serve topped with the prosciutto crisps.

ROMAINE SALAD WITH CRISPY PROSCIUTTO AND WHITE BEANS

Steps:

• Preheat oven to 375 degrees. Arrange bread pieces on one side of a rimmed baking sheet; toss with 1 teaspoon oil and season with salt and pepper. Lay prosciutto on other side of sheet. Bake until both are golden brown, 10 to 12 minutes. Let cool completely on sheet. Crumble prosciutto.
• In a large bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add romaine, croutons, prosciutto, beans, and scallion and toss to combine.

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.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

ROMAINE SALAD WITH PROSCIUTTO CRISPS

Steps:

• Preheat oven to 400.
• Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.
• Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

ROMAINE SALAD WITH PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
• Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
• Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.

ROMAINE SALAD WITH PROVOLONE AND PROSCIUTTO

Steps:

• Grate zest from 1 lemon into salad bowl.
• Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
• Whisk in olive oil, salt, pepper, and sugar until well blended.
• Add romaine, onion, peppers, proscuitto, provolone, and olives.
• Toss well until thoroughly combined.

SIMPLE ROMAINE SALAD

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.

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.

ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE

Steps:

• Make the rye crisps:
• Preheat the oven to 350°F (175°C).
• In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the vinaigrette:
• In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
• Make the salad:
• Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.