Best 7 Romaine And Mushrooms Salad With Garlic Caper Vinaigrette Recipes

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Indulge in a culinary symphony of flavors with our enticing Romaine and Mushrooms Salad, a vibrant ensemble of crisp romaine lettuce, earthy mushrooms, and a tantalizing garlic-caper vinaigrette that elevates this dish to an unforgettable experience. This delightful salad is not only a feast for the taste buds but also a symphony of textures, with the crunch of the romaine, the meatiness of the mushrooms, and the tangy burst of the vinaigrette creating a harmonious balance. This carefully crafted recipe offers a delightful medley of flavors and textures that will leave you craving more. Dive into the world of culinary delight and let your taste buds embark on a journey of exquisite flavors with this Romaine and Mushrooms Salad. Explore the depths of this culinary masterpiece and discover the secrets behind its tantalizing taste.

Let's cook with our recipes!

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE SALAD WITH CARPACCIO OF TOMATO AND CUCUMBER



Romaine Salad with Carpaccio of Tomato and Cucumber image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/4 cup ketchup
1 cup mayonnaise
1 tablespoon rice vinegar
1 lemon, zest grated and juiced
1 tablespoon finely minced chives
1 tablespoon finely minced parsley leaves
Salt and freshly ground black pepper
1 large ripe yet firm fresh tomato, very thinly sliced with a mandoline
1 English cucumber, peeled and very thinly sliced with a mandoline
1 1/2 cups mixed greens (organic mesclun mix such as arugula, mache, chicory, sorrel) soaked in salt water to remove grit, thoroughly rinsed, dried in a salad spinner, and shredded into 1/4-inch wide pieces
1 heart romaine, separated into individual leaves
1 tablespoon shaved red onion

Steps:

  • To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.
  • To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.
  • Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side.

ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE



Romaine and Mushrooms Salad with Garlic Caper Vinaigrette image

Categories     Salad     Leafy Green     Mushroom     Side     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 garlic clove
1 teaspoon drained bottled capers
1/4 teaspoon salt
1 tablespoon red-wine vinegar
1/4 cup olive oil
14 romaine leaves, washed well, spun dry, the ribs discarded, and the leaves sliced thin (about 3 cups)
4 mushrooms, sliced thin

Steps:

  • Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.

WARM MUSHROOM AND ROMAINE SALAD



Warm Mushroom and Romaine Salad image

I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.

Provided by dragonpawz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 1/2 tablespoons olive oil
1 1/2 cups sliced white mushrooms
1 garlic clove, minced
2 1/2 tablespoons balsamic vinegar
salt and pepper
1 head romaine lettuce

Steps:

  • Heat one tablespoon of olive oil in a pan.
  • Add garlic and cook until translucent.
  • Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
  • Cook till the mushrooms are cooked through.
  • Pour over shredded romaine lettuce and serve.

Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE



Romaine and Cucumber Salad with Garlic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Cucumber     Vegan     Raw     Gourmet

Yield Serves 8

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

  • In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE



Romaine and Mushrooms Salad With Garlic Caper Vinaigrette image

This is another recipe that I have adapted from Bon Appetit. It is fast, easy and the taste is definately there! This is one of the recipes I take along with me when we are travelling and staying in a condo. I have got it to the point where I can eye ball the ingredients and it comes out perfect each time!!! Cherry tomatoes can be used instead of the mushrooms

Provided by Abby Girl

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 garlic clove
1 teaspoon capers, rinsed
1 teaspoon Dijon mustard (heaping if you want)
1/4 teaspoon salt
1 tablespoon red wine vinegar (or white wine vinegar)
1/4 cup olive oil
1 small romaine lettuce, washed and torn into bite size pieces
6 -8 small mushrooms, sliced
2 -4 tablespoons parmesan cheese, grated

Steps:

  • In a food processor or blender, add the garlic and mince. Add the rest of the ingredients for the salad. Season with salt and pepper.
  • In a bowl, add the romaine lettuce and mushrooms. Add dressing and toss. Place the lettuce on plates and grate with some parmesan cheese.

Nutrition Facts : Calories 324.2, Fat 29.6, SaturatedFat 4.7, Cholesterol 4.4, Sodium 464.5, Carbohydrate 12.2, Fiber 7, Sugar 4.4, Protein 6.9

Tips:

  • To make the salad more flavorful, use a variety of mushrooms, such as shiitake, cremini, or oyster mushrooms.
  • If you don't have capers, you can substitute chopped cornichons or olives.
  • For a vegan version of the salad, omit the Parmesan cheese.
  • To make the salad ahead of time, prepare the dressing and marinate the mushrooms up to 24 hours in advance. Assemble the salad just before serving.

Conclusion:

Romaine and Mushrooms Salad with Garlic-Caper Vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The salad is packed with flavor from the mushrooms, capers, and Parmesan cheese, and the dressing is light and tangy. This salad is sure to be a hit with everyone who tries it!

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