Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

TOTAL TIME: 35 min
Prep: 35 min
Inactive Prep: --
Cook: --
YIELD: 8 to 12 servings
LEVEL: Easy

ingredients

RASPBERRY VINAIGRETTE:
  • 3 tablespoons raspberry vinegar
  • 1 shallot, quartered
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt
    CREAMY ITALIAN DRESSING:
    • 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
      SALAD:
      • 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
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      Directions

      For the raspberry vinaigrette:
      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.

      Wash and dry the blender to have it ready to prepare the other dressing.

      For the creamy Italian dressing:

      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.

      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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