Name: Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing
Prep time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 12 servings
Cuisine: italian
Ingredients: 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; 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; 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

For the raspberry vinaigrette:
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.
Wash and dry the blender to have it ready to prepare the other dressing.
For the creamy Italian dressing:
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.
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.

On Tonight

Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

Raspberry Vinaigrette:

Creamy Italian Dressing:

Salad:

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