Recipe courtesy of Robert Irvine
Episode: Firehouse Fiasco
Print
Total:
35 min
Prep:
35 min
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
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 3/4 cup extra-virgin olive oil
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
  • 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

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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