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Romaine Hearts with Creamy Parmesan Dressing
Makes 6 Servings
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*3 small heads of romaine, hearts only
*Italian-style croutons
*4 Roma tomatoes, seeded and diced
1Prepare Creamy Parmesan Dressing according to directions. Refrigerate until ready to use.
2Separate leaves of romaine lettuce heads and discard any browned or wilted outer leaves. Rinse romaine hearts in cold water and dry well. Rip into pieces and place in a serving bowl.
3Add enough dressing to coat the leaves. Divide the salad among 6 salad plates. Top with croutons and garnish with diced tomato. Sprinkle with remaining Parmegiano-Reggiano cheese and season with salt and pepper, if desired.
  • This recipe is adapted from Gordon Hamersley's Bistro Cooking at Home, Copyright 2003, Broadway Books