Crunchy Romaine Salad With Eggs And Croutons Recipes

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
• Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
• Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
• When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
• Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Steps:

• Mix romaine lettuce with eggs, croutons and mozzarella cheese.
• Drizzle with ranch dressing.

Steps:

• For dressing combine all ingredients in an air-tight container and shake.
• Break Ramen noodles into small pieces, discarding the flavor packet. Brown the noodles and pecans in the butter in a skillet.
• Drain on paper towels and cool.
• Combine the noodles, pecans, broccoli, romaine and green onions in a salad bowl and mix gently.
• Add dressing to coat.

Steps:

• Wash romaine and cut into bite size pieces.
• Roll up in a clean dry towel and refrigerate for several hours.
• (This makes the lettuce super crisp) Slice the green onion into thin rings.
• Chop the broccoli, stems and flowers, into small pieces.
• Break the ramen noodles up into small pieces.
• (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
• Melt butter in a large deep skillet.
• Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
• Be sure to watch carefully and stir constantly- they will burn easily.
• Turn out onto a double thickness of paper towels and cool.
• Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
• Toss.
• Mix dressing ingredients together and add to salad.
• You make not want to use it all- I don't but some people like"wetter" salads than I do.
• Use your own taste as a guideline.