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katrinas salade de legumes

By chef_6kasie, member

Posted: May 1st, 2011

This recipe was created using the Salads Recipe Maker. Created Using: Starter Salads
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1-1/2 cups (lightly packed) torn romaine lettuce leaves
1-1/2 cups (lightly packed) torn red leaf lettuce leaves
1-1/2 cups (lightly packed) torn green leaf lettuce leaves
1-1/2 cups (lightly packed) torn Boston lettuce leaves
2 cups broccoli florets, steamed until tender
1-1/2 cups cherry tomatoes, halved if large
1 small cucumber (or 1/2 large English cucumber, thinly sliced
3 oz. blue cheese, crumbled
1/2 cup blanched hazelnuts, toasted and coarsely chopped
2 cups homemade or store-bought croutons
4 oz. sliced bacon or pancetta, cooked until crisp and crumbled
1/2 cup Creamy Caesar Dressing (Get the Recipe)

In a large bowl, combine the romaine, red leaf lettuce, green leaf lettuce, and Boston lettuce and broccoli florets, cherry tomatoes, and sliced cucumber. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the crumbled blue cheese and hazelnuts, croutons, and crumbled bacon or pancetta evenly over all four salads.


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