Romaine Lettuce with Roasted Garlic and Parmesan Dressing

Romaine Lettuce with Roasted Garlic and Parmesan Dressing
Staff Writer
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. 

3
Servings
168
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. 

Nutritional Facts

Total Fat
16g
23%
Sugar
5g
6%
Saturated Fat
14g
58%
Cholesterol
4mg
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
9µg
1%
Calcium, Ca
57mg
6%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
38mg
5%
Selenium, Se
1µg
2%
Sodium, Na
77mg
5%
Water
30g
1%

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.