Community Pick
Romaine Lettuce Salad With Cilantro Dressing
"Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course."
photo by jessymroberts
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large romaine lettuce (ragged outer leaves discarded)
- 1 cucumber, peeled, seeded and julienned (any type)
- 4 large celery ribs, trimmed and julienned
- 20 fresh cilantro stems, leaves only
- 1⁄2 cup olive oil
- 1⁄4 cup cider vinegar
- 1⁄2 small white onion, finely chopped
- 1 teaspoon salt (to taste)
- fresh ground black pepper
directions
- Have ready a large bowl of ice water.
- Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
- In a salad bowl, combine the lettuce, cucumber, and celery.
- In a blender, combine the cilantro and olive oil; process to a puree.
- Add the remaining ingredients and blend until smooth.
- Toss with the salad and serve.
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Reviews
-
What a lovely green salad! I absolutely loved the cilantro dressing. The flavor was wonderful. I will be making this salad again and again. Thank you! -
We loved this salad!! DH was very hestitant about the dressing (ewh green!) but I made him try it and he loved it. I'm not sure if my onion was too strong or what but I ended up adding quite a bit more cilantro to get the flavor to come through. We really enjoyed the salad as listed as well - felt it was a great balance to the dressing. Regardless this is definitley a keeper!! Made for Veg*n Swap 32!! -
This was a nice, light & refreshing salad. I was worried the cilantro would overpower the entire salad, but it didn't. It was a nice balance. I buzzed up the onion in the dressing as I was worried my kids would freak out if they chomped into a piece of raw onion. This is a very GREEN salad. Next time I'll add a handful of carrots or some bell pepper or something to make it a little more colorful. -
Very healthy salad dressing which contains cilantro to detox heavy metals such as mercury from the body. I also used organic apple cider vinegar (with the mother in it) which has lots of health benefits. It complemented the salad ingredients well. I used organic baby spinach leaves as I didn't have romaine on hand (but I can imagine it would be good), English cucumber which I didn't seed, light tasting extra virgin olive oil (unrefined would make this healthier), sea salt, plus the rest of the ingredients. I will try this dressing and possibly salad combination on DH insha Allah (God willing). Made for January 2013's Casual Veggie Tag (come join us everyone!) -
I truly love salads like this that are pretty much all green! The dressing was great although I cut the oil down a bit. DH thought there was a bit too much cilantro -- but he is really sensitive to it, so what does he know? :) Thanks for posting! Made for Veg*N Swap 37!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
