serves 4 – 6
I’ve been making this salad dressing since the summer of 2000. It’s always a hit. Great as a side, or a full meal by adding protein. If I have left over blackened salmon, I’ll use that; an all time favorite is grilled chicken. Makes for a tasty light dinner after a weekend of pigging out. Prep time is less than 10min for the salad.
Ingredients
- 1 12oz package of Romain hearts (3 hearts)
- 4 T extra virgin olive oil
- 1 T mayo (I like it more mayo-e and less oily, so I add an extra 1/2 T of mayo)
- 1 T fresh lemon juice
- ½ tsp dijon mustard
- ¼ tsp Worcestershire sauce
- 1 clove garlic, minced (I like it more garlic-y so I double the amount of garlic)
- 2 T fresh grated parmesan cheese (plus extra for adding shavings)
- croutons or for something different try Fresh Gourmet Crispy Onions. If on keto you can substitute with Parm Salad Crisps (which are also gluten free). All these items are found in the produce section near the lettuce and salad dressings.
- [optional] raisins
Instructions
I typically will make up a double batch of the dressing since it stays good in the fridge for a while and it is SOOO good.
In a bowl, whisk together the olive oil, mayo, lemon, mustard, worcestershire sauce, garlic and parmesan until well blended. Cut romain into bit sized pieces and add to bowl. Add dressing, toss. Add croutons (or cripsy onions or parm crisps) and add parmesan shavings on top. Sometimes I throw in a handful of raisins for added sweetness.
To make a full meal out of this salad, considering adding grilled shrimp, salmon or chicken.
A favorite in our house is adding grilled chicken. I buy the skinless and boneless chicken breasts. Mist the breasts with olive oil, season with Kosher salt, freshly ground black pepper and freshly ground garlic (see below).
I can’t say enough rave things about this garlic mill. I use it on steak, chicken and some veggies. It is NOT overly garlic-y, but adds good flavor.
Add the chicken to a preheat pan on medium heat. You want to chicken to sizzle when it’s added. Flip the chicken when you can see that it is cooked half way through. When it looks done, remove the chicken and slice it into ¼-½ inch thick slices and then return to pan to really finish cooking.