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  • Writer's picturechefalisonbiebs

Chopped Romaine Salad

This recipe is inspired by the Caesar salad, but instead of making a traditional dressing with egg yolk and anchovy, I decided to reinvent my parmesan vinaigrette for a lighter version of the classic salad.

I've used banyuls vinegar which is an oak-aged wine vinegar produced in France. Its deliciously nutty, somewhat sweet flavor combines with the Parmigiano Reggiano cheese and briny capers to give the salad a rich umami flavor.

Quick and easy to make your family is sure to enjoy this delicious side salad. Happy cooking.

Chef notes:

Try this salad with my crispy pork belly! The acidity of the banyuls wine vinegar pairs perfectly with the fatty, rich fried pork.

Specialty equipment:

Microplane zester

Yield: serves 4

Preparation time: 30–45 minutes

Cook time: 10 minutes

Banyuls Vinaigrette

1½ cups Parmigiano Reggiano

¼ cup capers, chopped

1 tbsp Dijon

1½ tsp garlic, minced

1 tbsp honey

½ cup banyuls vinegar

⅔ cup olive oil

½ tsp pepper

Salt to taste

Romaine Salad

2 hearts of romaine, chopped

2 cups focaccia, small dice

1 tbsp olive oil

½ tsp dried oregano

Pinch of salt and pepper

Banyuls vinaigrette

Parmesan cheese

For the vinaigrette

  • Grate the parmesan cheese using a microplane zester. This will result in a creamier dressing.

  • Add all the ingredients to a mixing bowl and whisk to combine.

  • Season to taste and store in the fridge in a sealed container.

Finishing the plate

  • Preheat the oven to 350°F.

  • Chop the romaine, wash it, and spin it dry. Place the lettuce in a large mixing bowl and set aside.

  • In a separate mixing bowl combine the diced focaccia with olive oil, oregano, salt, and pepper.

  • Spread the bread out onto a lined baking tray and bake in the oven for 5–10 minutes, until the croutons are golden brown.

  • Remove from the oven and let cool completely.

  • Add the croutons to the mixing bowl with the lettuce and toss with about ½ a cup of vinaigrette. Season or add more vinaigrette as desired.

  • Dish it up into side salad bowls with grated parmesan on top and enjoy!


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