Romaine Salad with Carpaccio of Tomato and Cucumber

Total Time:
25 min
25 min

6 servings

  • Thousand Island Dressing:
  • 1/4 cup ketchup
  • 1 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 lemon, zest grated and juiced
  • 1 tablespoon finely minced chives
  • 1 tablespoon finely minced parsley leaves
  • Salt and freshly ground black pepper
  • Salad and Tomato and Cucumber Carpaccio:
  • 1 large ripe yet firm fresh tomato, very thinly sliced with a mandoline
  • 1 English cucumber, peeled and very thinly sliced with a mandoline
  • 1 1/2 cups mixed greens (organic mesclun mix such as arugula, mache, chicory, sorrel) soaked in salt water to remove grit, thoroughly rinsed, dried in a salad spinner, and shredded into 1/4-inch wide pieces
  • 1 heart romaine, separated into individual leaves
  • 1 tablespoon shaved red onion
  • To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.

  • To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.

  • Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side.

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