MC's Romaine Salad with Red Onion



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Source Olive to Cook

Preparation Time


2 hearts or 1 large head romain lettuce
1/2 large or 1 small red onion
1 cup parmesan cheese
2 slices wheat bread
Olive to Cook's, see recipe 189 Garlic Lemon Dressing
to taste salt
to taste pepper

1. Wash and dry romaine leaves. Make sure leaves are very dry; I recommend using a salad spinner. Slice 1/2 of large red onion or 1 small red onion into very thin half-moon slices. If you dislike the strength of raw onion, soak slices in an ice bath for 10-20 minutes to cut their potency.

2. Toast slices of sandwich bread and allow to cool at room temperature. Set aside.

3. You will build 3 layers for the salad. Each layer consists of:
1/3 of romaine leaves, torn into bite-size pieces;
1/3 of sliced red onion;
A generous sprinkling of grated parmesan cheese;
Dashes of salt & pepper.

4. Once complete, cover and chill in fridge until you're ready to serve. Place salad bowls/plates in freezer (optional).

5. When ready to serve, remove salad from fridge and tear toasted sandwich bread into bite-size pieces on top. Shake lemon garlic dressing well to combine. Pour on top of salad, toss, and serve into chilled salad bowls.


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