Best Romaine Salad With Prosciutto Crisps Recipes

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ROMAINE SALAD WITH PROSCIUTTO CRISPS



Romaine Salad With Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano. From Martha Stewart.

Provided by LMillerRN

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil, plus more for pan
4 slices prosciutto
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leave, roughly chopped
coarse salt
fresh ground pepper
6 ounces romaine lettuce hearts, leaves torn in half
1 ounce pecorino romano cheese, shavings

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.

Nutrition Facts : Calories 94.9, Fat 8.8, SaturatedFat 2.2, Cholesterol 7.4, Sodium 88.6, Carbohydrate 1.8, Fiber 1, Sugar 0.6, Protein 2.8

ROMAINE SALAD WITH PROVOLONE AND PROSCIUTTO



Romaine Salad With Provolone and Prosciutto image

This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes "bright and light". If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone!

Provided by JackieOhNo

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lemons
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 (10 ounce) package romaine lettuce
1/4 cup red onion, thinly sliced
1 fire roasted red pepper, diced
3 slices prosciutto, diced (about 2 oz.)
4 ounces provolone cheese, cubed
1/2 cup kalamata olive

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.

Nutrition Facts : Calories 265.2, Fat 23.2, SaturatedFat 7, Cholesterol 19.6, Sodium 669.9, Carbohydrate 8.2, Fiber 3, Sugar 2.7, Protein 8.7

ROMAINE SALAD WITH PARMESAN CRISPS



Romaine Salad with Parmesan Crisps image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 cup shredded Parmesan cheese
1/2 cup pine nuts
1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
6 radishes, cut into quarters
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper

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.

CRUNCHY ROMAINE SALAD



Crunchy Romaine Salad image

A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.

Provided by Georgia Julie

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

1 cup white sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and ground black pepper, to taste
1 (3 ounce) package ramen noodles
¼ cup unsalted butter
1 cup chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4 green onions, chopped

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.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g

ROMAINE SALAD WITH PROSCIUTTO CRISPS



Romaine Salad with Prosciutto Crisps image

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for pan
4 slices (about 2 ounces) prosciutto
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, coarsely chopped
Coarse salt and freshly ground pepper
6 ounces romaine hearts, leaves torn in half
1 ounce Pecorino Romano cheese, shaved

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.

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