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.
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
Dr. Gourmet Healthy Recipes : Salad : Tomato and Orange Viniagrette
