Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 8 to 12 servings
Save Recipe

Ingredients

Raspberry Vinaigrette:

3 tablespoons raspberry vinegar

1 shallot, quartered

1/8 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

1 teaspoon dried thyme

3/4 cup extra-virgin olive oil

Creamy Italian Dressing:

3 tablespoons apple cider vinegar

1 garlic clove, lightly crushed with the side of a knife blade, and quartered

1/8 teaspoon ground black pepper

1/2 teaspoon salt

1 pinch crushed red pepper

2 tablespoons Parmesan

3/4 cup extra-virgin olive oil

Salad:

12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)

1 red onion, thinly sliced on a mandolin

1 Vidalia onion, thinly sliced on a mandoline

1 pint grape tomatoes, halved

1/3 cup grated Parmesan

1/4 cup fresh flat-leaf parsley leaves

1 small loaf French bread, sliced, toasted and cut into croutons

Directions

  1. For the raspberry vinaigrette:
  2. Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
  3. Wash and dry the blender to have it ready to prepare the other dressing.
  4. For the creamy Italian dressing:
  5. Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
  6. For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette