Romaine and red onion salad with parmesan balsamic vinaigre
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Enough Italian bread cut into 1/2 inch | ||
| ; cubes to measure 1 cup | ||
| 3 | tablespoons | Olive oil |
| 1 | small | Garlic clove; minced |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Water |
| 3 | tablespoons | Freshly grated Parmesan plus additional |
| ; for sprinkling if desired | ||
| ⅛ | teaspoon | Dried oregano; or to taste, |
| ; crumbled | ||
| 1 | small | Head romaine; washed, spun dry, |
| ; and torn into | ||
| ; bite-size pieces | ||
| ½ | small | Red onion; sliced thin |
Directions
Preheat the oven to 350F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden.
Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the oregano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.
Serves 2.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.