Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing (Robert Irvine) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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:
1. For the raspberry vinaigrette:
2. 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.
3. Wash and dry the blender to have it ready to prepare the other dressing.
4. For the creamy Italian dressing:
5. 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.
6. 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.
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