282 romaine salad vinaigrette Recipes

romaine lettuce (torn into bite-size pieces), head butter lettuce (torn into bite-size pieces), smoked salmon (very thinly sliced ), frozen green beans (cooked, drained & chilled ), tomatoes (halved ), green bell pepper (cut into rings), red onion (sliced & separated into rings), eggs (hard-boiled, peeled & cut into wedges), red potatoes (cooked, chilled & quartered ), black olives, vinaigrette dressing (bottled red wine), capers

olive oil, apple juice, red wine vinegar, lemon juice, dijon mustard, torn lettuce, spinach, romaine lettuce, tomato, sliced

chopped seeded tomato, sun-dried tomatoes , packed without oil (about 1 oz), balsamic vinegar, olive oil, salt, black pepper, garlic cloves, peeled, water, torn romaine lettuce, cucumber, peeled and sliced, thick) slices red onion

romaine lettuce (i prefer spring mix or artisan lettuces), granny smith apples, chopped, walnuts, toasted, dried cranberries, gorgonzola, crumbled, prosciutto (baked and crumbled ) (optional), anchovy paste, balsamic vinegar, water, oregano, dried, pepper, salt, garlic clove, minced, sugar, cornstarch, parmesan cheese, grated, olive oil

head of romaine, field greens, pepperocini, banana peppers, greek olives, red onions, spanish queen olives with pimento, red grapes (in place of tomato to offset the spicy and sour), sliced hard salami, sliced ham, sliced turkey, feta cheese, greek vinaigrette dressing (or vinaigrette of choice)

head romaine lettuce, cut into bite-size pieces, eggs, hard-boiled, good quality light tuna in oil, drained, green onions, chopped, tomato, seeded and chopped, green beans, blanched, red potatoes, cubed and boiled, kosher salt and freshly ground black pepper, lemon-olive vinaigrette , recipe follows, dijon mustard, lemon, juiced, vinegar (recommended : white wine vinegar), olive oil, chopped fresh thyme, briny olives from salad bar, chopped (recommended : nicoise), kosher salt and freshly ground black pepper

romaine lettuce , heart torn into bite size pieces, baby spinach, bacon, chopped, vegetable oil, chicken tenders (about 1/2 lb), red wine vinegar, cider vinegar, grainy mustard, hard-boiled eggs, halved, tomato, cut into wedges, avocado, crumbled blue cheese (about 3 oz)

romaine lettuce hearts, chopped, cooked chicken, thinly sliced, gruyere cheese, diced (1/2 cup), walnuts, finely chopped, olive oil, red wine vinegar, orange juice, parsley, chopped, chives, chopped, dried chervil or 1 1/2 tsp fresh chervil, coarse salt, pepper, walnuts, finely chopped

whole berry cranberry sauce, fresh orange juice-about 1 orange, olive oil, balsamic vinegar, sugar (or more if needed), peeled fresh minced ginger, sea salt, romaine leaves (about 2), pears peeled and sliced, orange juice, sliced red onion, crumbled blue cheese, toasted walnuts coarsely chopped

extra-virgin olive oil, sherry vinegar, salt , plus more to taste, freshly ground black pepper, pine nuts, torn romaine leaves

chick peas, drained, rinsed and dried, hearts romaine lettuce, chopped or 5 to 6 cups chopped bagged lettuce, spanish green olives with pimiento, drained, red wine vinegar, extra-virgin olive oil , eyeball it, salt and pepper

extra-virgin olive oil, frozen apple juice concentrate, thawed, apple cider vinegar, maple syrup, kosher salt, freshly ground black pepper, roasted carrot, roasted parsnip, roasted shallot, head romaine lettuce, chopped, head radicchio, chopped, spear belgian endive, stemmed and chopped

raspberry vinegar, shallot, quartered, ground black pepper, salt, dijon mustard, dried thyme, extra-virgin olive oil, apple cider vinegar, garlic clove, lightly crushed with the side of a knife blade, and quartered, ground black pepper, salt, crushed red pepper, parmesan, extra-virgin olive oil, 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), red onion , thinly sliced on a mandolin, vidalia onion , thinly sliced on a mandoline, grape tomatoes, halved, grated parmesan, fresh flat-leaf parsley leaves, french bread, sliced, toasted and cut into croutons

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

head escarole, head curly endive lettuce, head romaine lettuce or 1 head lettuce, radishes, turnip, your favorite salad dressing (i suggest the balsamic vinaigrette, bacon dressing, or mustard dressing from basic vinaigrette dressing with 8 variations )

cut frozen breaded okra, salad greens (i use romaine), red onion , coarsley chopped or thinly sliced, chopped walnuts, toasted, spinach salad dressing or 1 (15 oz) bottle vinaigrette (tsp-marzetti s works well)

mixed greens or romaine lettuce (no iceberg), pear (any variety), apple (slightly tart ones best, like granny smith), dried cherries (sulfite and sugar free) or cranberries, crumbled feta or gorgonzola (feta for sweeter, gorgonzola for more contrast), raspberry vinaigrette (i use store-bought , cherry vinaigrette also works), crumbled walnuts (optional)