MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The greatest dishes are the very simple dishes."
-Auguste Escoffier, 19th century French chef

The refrigerator light goes on...

This composed salad was created around some beautiful heirloom tomatoes that I purchased in the dead of winter. It was so cold and gray outside and all I could do was smile when I saw them. The looked like little bits of sunshine sitting on the counter crying out “look at us, it’s really summertime!”

They became the focus of this recipe and are a good example of how quality ingredients should drive what you eat. You might set out for the market with this recipe in mind and the tomatoes are terrible. Don’t compromise. Pick another vegetable for your salad and when you get home find a recipe that fits your ingredients.

Rice Vinegar

Rice vinegar is made from fermented rice. It's a staple in Asian cooking but I like to use it in other types of recipes. Because it is less acidic than most vinegars and has a soft flavor it is a great choice for recipes where you don't want as bright a vinegar flavor.

1 Tbsp. rice vinegar = 0 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg


 

Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese



Servings = 4 | Serving size =1/4 cup dressing with salad greens

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

Leftover salad is poor. Leftover dressing keeps well for about 2 days.

2 tsp coarse ground mustard
1 tsp Dijon mustard
2 Tbsp grapeseed oil
1/2 tsp orange oil
2 Tbsp rice vinegar
1 Tbsp dark honey
1 medium head romaine lettuce
2 small heirloom tomatoes
2 Tbsp red onion (diced)
2 ounces Pecorino-Romano

Whisk together the coarse ground mustard, Dijon mustard, grapeseed oil, orange oil, rice vinegar and honey. Chill for at least 2 hours prior to serving.

While the dressing is chilling thoroughly rinse the lettuce in cold water and pat dry. Wrap in a slightly damp paper towel and place in the refrigerator.

Wash the tomatoes and place them in the refrigerator about one hour before making the salad.

To assemble separate the romaine into small bundles of leaves (as if there are four small heads of romaine). Whisk the dressing until smooth and holding each small bundle by the base of the lettuce dip the tips of the romaine into the dressing coating the top half of the leaves. Place on a plate.

Slice the tomatoes in quarters and arrange on the plate next to the lettuce. Sprinkle the diced red onion randomly around the plate. Drizzle any remaining dressing randomly around the plate.

Shave curls of Pecorino-Romano over the top of the lettuce and serve.

Nutrition Facts

Serving size = 1 salad

Servings = 4 salads

.

Amount Per Serving

Calories 19 Calories from Fat 12
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 3g 16%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 230mg 10%
Total Carbohydrates 13g 4%
    Dietary Fiber 4g 17%
    Sugars 8g  
Protein 7g  
Vitamin A 192% Vitamin C 75%
Calcium 21% Iron 10%
Vitamin K 166 mcg Potassium 555 mg
Magnesium 37 mg