ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the romaine, radishes and herbs in a large salad bowl.
- Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams
ROMAINE AND RADISH SALAD
A simple salad to serve at the start of your meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
- Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.
Nutrition Facts : Calories 80 g, Fat 7 g, Fiber 2 g, Protein 2 g
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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.
CHARRED-ROMAINE SALAD
Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place radishes and shallot in a small bowl. Bring 2/3 cups of water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
- Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
- Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.
ROMAINE SALAD WITH CREAMY GARLIC DRESSING
I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce into bite-size pieces, you should have about 12 cups.
- Cover and refrigerate until well chilled.
- Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
- Mix garlic paste with lime juice, add egg* and beat until foamy.
- Stir in mayo and worcestershire.
- This can be made ahead, just cover and refrigerate.
- Just before serving, peel, pit and dice avocado.
- In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
- Stir dressing and pour over salad then toss until well mixed.
- *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2
SALAD WITH RADISH AND GREEN ONIONS
Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.
Provided by Inge 1505
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put salad greens in a large bowl. Arrange radish and onions on top.
- For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
- Pour dressing over salad and toss well.
- Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.
Nutrition Facts : Calories 167.8, Fat 13, SaturatedFat 1.1, Sodium 805.6, Carbohydrate 10.4, Fiber 4.9, Sugar 3, Protein 5.4
ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING
Categories Salad Blender Side No-Cook Vegetarian Quick & Easy Lemon Cucumber Radish Fall Healthy Honey Sesame Soy Sauce Lettuce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
- Make salad:
- Toss together all salad ingredients in a large bowl with just enough dressing to coat.
ROMAINE SALAD WITH RADISHES, OLIVES, AND MINT
Categories Salad Leafy Green Olive Appetizer Quick & Easy Mint Radish Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.
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