Romaine Lettuce with Roasted Garlic and Parmesan Dressing

Staff Writer
Romaine Lettuce with Roasted Garlic and Parmesan Dressing
Romaine Lettuce Salad
Maryse Chevriere

Romaine Lettuce Salad

Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven. I simply remove top of the head, drizzle a little oil on top and a pinch of salt, and roast it for about 40 minutes at 350 degrees, until they're soft when pressed. (If you're setting it beside a roast, it never hurts to baste it in the pan drippings.) 

As is, you can spread it on toast, eat it with roasted meats or fish, or add it to a dressing, like in this recipe. The garlicky dressing gives the crisp Romaine lettuce more depth and elevates it from the ordinary salad. If you don't have roasted garlic, you can also grate in fresh garlic instead (just  be warned that it will probably be much stronger). 

Click here to see the Simple Ingredients Made Spectacular story. 

Ready in
15 m
3
Servings
254
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 head Romaine lettuce, cut into 2-inch ribbons
  • One 15-ounce can baby artichokes, drained, rinsed, and quartered
  • 1/2 cup sliced grape tomatoes
  • 3 cloves, roasted garlic
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper, to taste

Directions

In a large serving bowl, add the lettuce, artichokes, and tomatoes. In a separate bowl, whisk together the remaining ingredients, seasoning to taste. (The garlic should be mushy enough that it's easily mashed as you whisk.) 

Pour the dressing over the lettuce and toss gently to combine. Top with more cheese and season again as needed. 

Romaine Lettuce Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Romaine Lettuce Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
16g
24%
Sugar
5g
N/A
Saturated Fat
3g
14%
Cholesterol
3mg
1%
Protein
9g
19%
Carbs
26g
9%
Vitamin A
934µg
100%
Vitamin B6
0.4mg
18.3%
Vitamin C
39mg
65%
Vitamin E
3mg
14%
Vitamin K
248µg
100%
Calcium
202mg
20%
Fiber
13g
53%
Folate (food)
387µg
N/A
Folate equivalent (total)
387µg
97%
Iron
4mg
24%
Magnesium
124mg
31%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
12%
Phosphorus
235mg
34%
Polyunsaturated
2g
N/A
Potassium
1158mg
33%
Riboflavin (B2)
0.3mg
15.4%
Sodium
973mg
41%
Thiamin (B1)
0.3mg
18.3%
Zinc
1mg
9%

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