Recipe courtesy of Robert Irvine

Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing

  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 8 to 12 servings
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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

  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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