This salad has lots of possibilities -- top lettuce leaves with a chunky blue cheese dressing; or add nuts, sunflower seed or pumpkin seeds instead of olives . . . the ideas are endless!
Romaine Leaves with Creamy Olive Dressing 7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2 tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese
Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)
Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives
- Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
- Arrange lettuce leaves on a platter.
- Right before serving, add dollops of dressing to the center of the lettuce leaves.
- Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.
Romaine Leaves with Creamy Olive Dressing 7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2 tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese
Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)
Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives
- Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
- Arrange lettuce leaves on a platter.
- Right before serving, add dollops of dressing to the center of the lettuce leaves.
- Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.
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