romaine with parmesan curls

romaine with parmesan curls
Servings: 8 Prep 15 mins Microwave 2 mins


  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 small red onion, very thinly sliced
  • 1 package (18 ounces) romaine hearts, trimmed, rinsed, dried and torn into pieces (about 12 cups)
  • 1/4 pound piece of Parmesan
  • 1/2 cup glazed walnuts, chopped

Make It

1. Whisk oil, both vinegars, sugar and salt in small, deep microwave-safe bowl. Add onion. Loosely cover with plastic wrap; microwave on HIGH 2 minutes. Remove onions to a separate bowl; set both bowls aside. Can be prepared several hours in advance.

2. Place prepared lettuce in a large salad bowl. If making several hours ahead, place damp paper towels on lettuce and refrigerate. Use a vegetable peeler to cut curls of Parmesan; place on waxed paper. Curls can stand an hour or so at room temperature.

3. To serve, sprinkle walnuts and onions over romaine. Whisk dressing and add enough to moisten lettuce, about 3 tablespoons. Toss to combine, then top with Parmesan and serve. Refrigerate remaining dressing for up to a week.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: Fat, total (g): 11, chol. (mg): 11, sat. fat (g): 3, carb. (g): 7, pro. (g): 8, sodium (mg): 339, Percent Daily Values are based on a 2,000 calorie diet.