Salad with Lemon Dijon Vinaigrette
User Reviews
5
Salad with Lemon Dijon Vinaigrette
Description
The Salad with Lemon Dijon Vinaigrette features fresh romaine lettuce tossed in a vinaigrette that blends lemon juice, Dijon mustard, red wine vinegar, garlic, Worcestershire sauce, and extra virgin olive oil. The combination yields a zesty dressing with a slight pungency and smooth texture, complementing the crispness of the lettuce.
Homemade croutons enhance the salad with crunch and seasoning, made from cubed bread tossed with olive oil, minced garlic, oregano, black pepper, and Parmesan before being baked to crisp. Adding freshly grated Parmesan cheese and black pepper on top adds salty and sharp notes that round out the flavors.
The vinaigrette should be added just before serving to maintain the lettuce’s crispness, especially if preparing ahead. Tossing the salad ensures each leaf is lightly coated without wilting. The salad pairs well as a light side dish or starter, offering brightness and texture variety.
Ingredients
Croutons
- 2 cups French bread 1- inch cubed (or bread of choice, day old
- 3 tablespoons olive oil
- 1 clove garlic (minced)
- 1/4 teaspoon oregano dried
- Pinch black pepper fresh ground
- 1 tablespoon Parmesan Cheese grated
Vinaigrette (Makes about 1 cup)
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 2 cloves garlic (minced)
- 2 teaspoons Dijon mustard
- 3 teaspoons lemon juice fresh
- 2 teaspoons Worcestershire sauce
- Pinch salt fresh ground
- Pinch black pepper fresh ground
Salad
- 2 heads romaine lettuce wash/dried, cut into 1-inch sections (about 8 cups
- 1/4 cup Parmesan Cheese fresh shaven or grated
- black pepper fresh ground, for garnish
Instructions
Croutons:
- Preheat oven to 350 degrees F
- Cut bread into 1 inch cubes and put into a medium bowl. In a small bowl combine and mix the olive oil, 1 clove minced garlic, oregano, black pepper, and parmesan cheese. Pour over the bread, mix to coat the bread with olive oil mixture. Spread onto a baking sheet in an even layer, bake for 10 minutes until bread is crisped. Set aside.
Vinaigrette:
- In a small bowl combine vinaigrette ingredients: Red wine vinegar, dijon mustard, 2 cloves minced garlic, fresh lemon juice, Worcestershire sauce, salt & pepper. Whisk in the olive oil until vinaigrette is combined.
Assembling Salad:
- Place the sliced romaine leaves into a large bowl, add the vinaigrette and toss the salad to coat the leaves evenly. Serve the salad and garnish with homemade croutons and top with freshly shaven/grated parmesan cheese and fresh ground black pepper.
Notes
- Keep vinaigrette refrigerated and whisk again before serving if prepared in advance.
- Do not add vinaigrette to lettuce until ready to serve to avoid wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 74g | 25% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 7mg | 2% |
| Sodium | 937mg | 39% |
| Potassium | 970mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 27334IU | 547% |
| Vitamin C | 15mg | 17% |
| Calcium | 243mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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