Ina Garten Romaine Salad Recipe
Ina Garten’s romaine salad is a light, crunchy side dish made with chopped romaine lettuce tossed in a homemade vinaigrette. The vinaigrette often includes ingredients like fresh lemon juice, Dijon mustard, garlic, and olive oil, creating a sharp, balanced flavor that lifts the greens. Ina sometimes adds shaved parmesan, croutons, or anchovies to elevate the taste, but it remains a clean, unfussy salad with bold freshness at its core.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
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2 heads of romaine lettuce, chopped or torn
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¼ cup freshly grated Parmesan cheese
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1½ cups homemade or good-quality croutons (optional)
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Freshly ground black pepper, to taste
For the vinaigrette:
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2 tablespoons freshly squeezed lemon juice
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1½ teaspoons Dijon mustard
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1 clove garlic, minced
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅓ cup extra virgin olive oil
Instructions
Rinse the romaine leaves thoroughly under cold water, then dry using a salad spinner or kitchen towel. Chop or tear into bite-sized pieces and set aside.
In a small bowl or jar, whisk together lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
Place the romaine in a large bowl. Add croutons (if using) and parmesan cheese. Drizzle the vinaigrette over the salad and toss gently to coat all the leaves evenly.
Top with extra parmesan and a few cracks of black pepper. Serve immediately for maximum crunch and freshness.
Find it online: https://inagartencooks.com/ina-garten-romaine-salad-recipe/