Best Romaine Salad With Rye Crisps And Lemon Pecorino Vinaigrette Recipes

Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

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.

Technicolored Romaine Salad Cups with Lemon Pecorino Dressing image

Provided by Dave Lieberman

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

3 romaine hearts
1 pint baby tomatoes, halved
1 English cucumber, peeled and diced
1 red pepper, cored, seeded and diced
1 yellow pepper, cored, seeded and diced
1 orange pepper, cored, seeded and diced
1/4 cup fresh lemon juice (about 1 large lemon or 2 small lemons)
1/3 cup olive oil
1/2 cup grated Pecorino Romano
1 clove garlic, smashed
25 grinds black pepper
Few pinches salt

Steps:

Cut off the brown and white tips of the romaine hearts then peel away the outer leaves; use just the ones that look like they'd make good serving cups. Chop up the remaining lettuce and set out in serving bowls along with all the other salad ingredients.
Make the dressing by combing all ingredients in a sealable container and shaking. The kids can do that.
Let kids decide what they want in their salad cups and how much dressing they'd like.