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Archive for the ‘Romaine Lettuce’ Category

Here’s a weird one. Romaine lettuce, carrots, mushrooms, tomatoes, avocado, scallion, basil, rice wine vinegar and extra virgin olive oil. With a fried egg on top. Delicious with my coffee!

breakfastsalad

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Dinner needed to be quick and simple. I was roasting some baby potatoes in the oven with extra virgin olive oil and salt, and I had chicken tenderloins ready to saute. I wanted a straightforward, kid-friendly salad to complete the meal. You know me and my kids — if I combine a light salad dressing with lots of fruit and mild, crunchy romaine, I’m almost guaranteed success.

So I gathered a hefty pile of citrus, including the last of the mandarins from my mother-in-law’s tree, and I kept the salad fresh and fruity.

Ingredients for Recipe for Lemon Citronette with Mandarin, Mint, and Avocado

Delicious raw materials for a tasty salad.

Ingredients:
(Side or lunch salad, serves however many.)
1 heart of romaine, chopped.
4 mandarins, peeled, halved, and then quartered.
2 scallions, sliced.
1 avocado, quartered and sliced.
1 fistful of mint.
Zest of one lemon

Lemon Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1 clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

Recipe for Lemon Citronette with Mandarin, Mint, and Avocado

Ready to serve!


I created a nice bed of chopped romaine, and zested the lemon over the greens. I juiced the lemon, and made my citronette in a small jar. I chopped the mint and sprinkled it liberally over the greens. I peeled the mandarins, sliced them in half, then quartered them to expose the jeweled fruit, and I tossed them into the salad. I added the avocado, and when the rest of the dinner was ready, I drizzled my citronette over the salad, tossed, and served.

Plated Recipe for Lemon Citronette with Mandarin, Mint, and Avocado:

On the plate, and ready to be devoured.

The Verdict:
What could go wrong? Fresh, tree ripened, perfect mandarins. Creamy avocado. A bed of lush, crisp romaine. Zesty lemon and mint. It was just as perfect as it sounds. We ate it all.

Make it a Meal:
Pick your protein! Leftover chicken and steak both work well with this flavor palette, as do garbanzo beans.

Pack it to Go:
Pack the greens, mint, and lemon zest in a large glass or stainless steel. Make your dressing in a jar. Remember to put your avocado in your dressing jar so it doesn’t brown, or to leave it whole and slice it into your salad when you’re ready to eat. The mandarins can be peeled and sectioned by hand, so that the membranes keep the juices in the fruit segments instead of leaking onto the lettuce and wilting it. Alternatively, you can slice the mandarins as I did, and put them with the avocado in the jar of citronette, to prevent wilted lettuce. If the jar of dressing is small enough, simply tuck it into the larger salad container. Combine your dressing with your salad when you’re ready to eat it, fork toss (or pop the lid back on and give the large container a few quick shakes to combine), and enjoy.

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I was making lunches early in the morning, and I knew I wanted a straightforward, no frills, very basic blue cheese dressing over a super crunchy salad. Something my grandmother would have enjoyed — familiar, simple, and tasty.

I grabbed romaine lettuce, carrots, celery for crunch, as well as italian flat leaf parsley and red onion for flavor, and I got to work.

Ingredients for Recipe for Creamy Blue Cheese Salad with Crunchy Vegetables

Ingredients, ready for action.

Ingredients:
(Serves one as a meal.)
1 heart of romaine, chopped.
4 baby carrots, cut into wheels.
1 rib of celery, coarsely chopped.
2 slices of red onion, quartered.
1/2 english cucumber, quartered lengthwise and sliced.
1 fistful of fresh italian parsley.
2 T blue cheese, crumbled.
Freshly cracked pepper, to taste.

Blue Cheese Red Wine Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T red wine vinegar.
1 T sour cream.
1 T blue cheese.
1/2 clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Since I was making two salads, I doubled all of the ingredients listed above. I mixed up two jars of blue cheese red wine vinaigrette, and then I started chopping. I began by creating my beds of chopped romaine hearts, and then I added the carrots, celery, onion, and parsley. I crumbled the blue cheese and sprinkled it on top of the salad, before cracking black pepper over it all.

I nestled my husband’s salad dressing jar in the larger glass container with the salad and popped the lid on top to keep everything fresh for lunchtime. I tucked mine in the fridge for later.

Recipe for Creamy Blue Cheese Salad with Crunchy Vegetables

Packed to go!


The Verdict:
This turned out exactly as I intended. Very creamy, savory salad dressing and powerfully crunchy veggies. Celery is highly underrated — I really appreciated it’s crisp flavor with the blue cheese. I think this salad was a bit boring for my husband, but as he always says, my worst homemade salad is always far tastier than anything he can get from a quick lunch restaurant near his work.

Make it a Meal:
Done. If you want to amp up the protein, add some chicken breast, or deli meat, or kidney beans.

Pack it to Go:
Done.

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I perfected this salad over the holidays — the lovely red and green worked well for our family feasts. Since then, I’ve been tinkering with the recipe and enjoying it just because it is so quick and easy, and it tastes so beguilingly delicious. This salad works particularly well with pork roasts and turkey. The last time I made it was to share with fellow unschoolers at a potluck lunch, and it held it’s own alongside tortilla soup, a gorgeous spread of bread and cheese, and piles of fruit.

Ingredients for Recipe for Salad with Romaine, Mint, Dried Cranberries, Candied Walnuts, and Gorgonzola

All the ingredients, ready to assemble.

Ingredients:
(Side salad, serves 4-6.)
2 hearts of romaine, chopped.
1/2 cup candied walnuts.
1/2 cup dried cranberries.
1/2 cup crumbled gorgonzola.
1 large fistful of fresh mint, chopped.

Rice Wine Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T rice wine vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

I started by mixing up my vinaigrette in a small jar. Then I built my bed of romaine and chopped my mint. I sprinkled the nuts, cranberries, and gorgonzola over the crispy greens. Finally, I drizzled the light vinaigrette over it all, tossed, and served.

Recipe for Salad with Romaine, Mint, Dried Cranberries, Candied Walnuts, and Gorgonzola

Doesn't that look tasty?


The Verdict:
The rice wine vinaigrette is subtle, and it blends perfectly with the tangy cheese. The cranberries add tart sweetness, and candied walnuts provide a lovely crunch. Mint livens the salad up, and gives it a unique twist. This is a straightforward, easy to make, and very impressive salad. It’s just that good..

Make it a Meal:
I’ve eaten it as a meal, though it’s a tad sweet for me without something more savory beside it.

Pack it to Go:
It packs to go very easily — a great potluck salad. Just keep the vinaigrette separate, in a small jar, and drizzle it over the top when you’re ready to serve..

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Juicy skillet steaks. Wild mushroom cream sauce. Fresh sourdough bread slathered with butter. All I needed was a very simple side salad, light and refreshing, to complete the meal. I decided to go with a lemon-lime citronette, with mint and scallions to deepen the flavors.

Ingredients for Recipe for Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Simple ingredients, ready to prep.

Ingredients:
(Side salad, serves four.)
1 heart of romaine, chopped.
4 cups of arugula.
2 scallions, chopped.
1 fistful of fresh mint.
Zest of one lemon.
Zest of one lime.

Vinaigrette or Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon and lime juice.
1 clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Plated Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Plated and ready to eat!


I chose crunchy romaine and peppery arugula to build my verdant bed of salad greens. I zested one lemon and one lime over the greens, then juiced the citrus and prepared my citronette. I used my favorite wide knife to smash the garlic, and then I minced it and added it to my jar of lemon and lime juice. I added maple syrup, extra virgin olive oil, and salt, shaking it up and dipping a leaf of romaine or arugula in to taste it as I went. Once the dressing had the right balance of flavors, I chopped my mint and scallions and added them to the salad bowl.

I plated the food, and served it up.

Child's Serving of Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Here's one of our kid's plates, with sliced steak and the food clearly not touching.


The Verdict:
This is one of those salads that just works. It’s so easy, and so good. A really tasty citronette. A good fistful of fresh herbs (basil, cilantro, tarragon, thyme, and savory are all good substitutions). A sprinkle of scallions. A bed of lush salad greens. That’s really all you need. Perfect side salad. We ate it all.

Make it a Meal:
This is a very adaptable combination — add any leftover meat, or tofu, or garbanzo beans, and some extra fruit (citrus, berries, melon) and veggies (radishes, cucumber, mushrooms, peppers), and you’re good to go.

Pack it to Go:
It couldn’t be easier. Put your salad in a large glass or stainless steel container with a tight fitting rubber lid, and your citronette in a small jar. Tuck the dressing jar in to the larger container. When you’re ready to eat, shake up the citronette and drizzle as much as you need over your salad, then fork toss and enjoy.

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Soup and salad. One of my favorite meals. I had the lentil soup bubbling on the stove, I just needed a salad to go along with it. I opted for a straightforward, assertive balsamic vinaigrette. I like extra crunchy salads to go with soup, so I grabbed the romaine lettuce and a really crisp bell pepper. I added lots of mushrooms to soak up the vinaigrette and help deepen the flavors of the salad. Parsley for fun, and I was ready to chop.

Ingredients for Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Simple ingredients, ready to be transformed into a delicious salad.

Ingredients:
(Side salad, serves 4-6.)
2 heart of romaine.
1 orange bell pepper, seeded and sliced.
5 medium mushrooms, sliced.
1 fistful of fresh parsley, chopped.

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T balsamic vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

As usual, I started with the balsamic vinaigrette. I like making that first so that the garlic has time to mellow and infuse the salad dressing with yumminess. Once my vinaigrette ingredients were in the small jar I had on hand, I built my bed of romaine lettuce. I sliced up my bell pepper and mushrooms, and tossed them over the greens, and then I chopped the parsley and sprinkled it on top.

Once the soup was dished up and ready to eat, I drizzled my vinaigrette over my salad, tossed it, and served it up.

Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Dive in!

The Verdict:
Delicious, straightforward, hearty salad. It was perfect with the lentil soup. The flavors complemented each other, and we devoured it all. I really like parsley with a good balsamic vinaigrette — it’s a remarkably simple herb with a flavor that blends well.

Make it a Meal:
Kidney beans work particularly well with balsamic vinaigrette, bell pepper, and mushrooms, so that’s my first choice. Leftover dinner meat, like roast chicken or sliced steak, would also work well.

Pack it to Go:
This one is easy to pack — put all of the salad ingredients into a nice large glass or stainless steel container with a good sealing rubber lid. The Ssalad dressing remains in it’s jar until you’re ready to eat. If you have a small jar for the dressing, just nestle it in with the salad ingredients. When lunchtime hits, simply drizzle as much dressing as you want over your salad, fork toss, and enjoy.

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When life gives you leftovers, make salad!

Leftover protein and vegetables are amazing in salads. It’s a quick, easy way to make a delicious, nutritious meal. It’s cost-effective, because the leftover ingredients go further in a salad than they would on their own, and it’s fun, because you’re not actually eating the same damn thing twice in a week.

So, I was short on time and creativity, and I had some excellent leftover chicken tenderloins and some cooked corn. I rooted around for lettuce, mandarins, fresh herbs, and other veggies, and I made the best of it.

Ingredients for Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

The ingredients, ready to be transformed!

Ingredients:
(Serves two as a meal.)
2 hearts of romaine lettuce, chopped.
2 scallions, chopped.
3 mandarins, peeled, cut in half, and quartered.
4 button mushrooms, quartered.
1 avocado, quartered and sliced.
1 red bell pepper, sliced.
2 chicken tenderloins, leftover, cooked with onion, chopped.
1/2 cup of cooked corn.
1 fistful of mint, chopped.
1 fistful of cilantro, chopped.
Zest of one lime.

Lime Citronette:
(Use only what you need. Refrigerate extra for a day or two.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I made a lovely bed of romaine lettuce and zested my lime over it. Then I whipped up my citronette in a small jar, and started chopping. I added the chicken, vegetables, and herbs first, saving the avocado and mandarin for last so that they would be bright and colorful. I don’t like brown avocado, and I prefer for citrus fruit to go into salads at the last minute so it doesn’t wilt the lettuce. Once all of my ingredients were properly sliced and diced, I drizzled the dressing over the top and tossed it before serving it up.

Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

Rainbow deliciousness, ready to eat!


The Verdict:
Straightforward and delicious. The mint and cilantro brighten up the salad, and the juicy mandarins work well with the creamy avocado. The simplicity of the lime citronette works well with the leftover chicken and corn, and helps bring all of the flavors together. The crunchy red bell pepper and the crisp romaine lettuce keep the salad fresh and the textures diverse. This was a perfect example of how using leftovers meat and cooked veggies in salads is a great way to streamline cooking while keeping the food fun, tasty, and interesting.

Make it a Meal:
Done. For a vegan salad, swap out the chicken for garbanzo beans, cannellini beans, shelled edamame, or lightly seasoned tofu, and add a smashed and minced clove of garlic to the lime citronette for a little extra flavor.

Pack it to Go:
As usual, the avocado and citrus fruit go in the jar with the salad dressing (this keeps the avocado from browning and the mandarin juices from wilting the lettuce). Everything else goes in a large glass or stainless steel container with a lid. Combine when you’re ready to fork toss and enjoy!

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