Best Shredded Romaine With Garlic Vinaigrette Recipes

Romaine Salad with Creamy Garlic Dressing image

Provided by Hey Jude

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

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

Romaine and Cucumber Salad with Garlic Vinaigrette image

Yield Serves 8

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

Romaine with Pan-Roasted Garlic Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 gloves garlic, crushed
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 hearts Romaine lettuce
Grated romano or Parmigiano-Reggiano

Steps:

In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.