The Enduring Charm of Romaine Salad with Balsamic Dressing
There are some recipes that, with a quiet elegance, become staples in a home kitchen. This Romaine Salad with Balsamic Dressing is one of them. I first encountered its humble genius in the pages of Bon Appétit back in 1999, and honestly, I haven’t looked back. What struck me immediately was its sheer, unadorned simplicity, yet the profound depth of flavor it delivered. It’s the kind of dressing that transforms a few crisp leaves into something truly special, a perfect balance of tangy, sweet, and savory that makes you want to lick the bowl clean. It’s the quintessential “weeknight savior” dish, proving that exceptional taste doesn’t require hours of labor or obscure ingredients.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4-6 (as a side salad)
- Yield: 3/4 cup
- Dietary Type: Vegan, Dairy-Free, Gluten-Free
Ingredients
This dressing is remarkably straightforward, relying on a few quality ingredients to shine.
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/3 to 1/2 cup olive oil (use a good quality extra virgin olive oil for best flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
For the salad itself, the classic pairing is:
- 1 large head of Romaine lettuce, washed, dried, and chopped into bite-sized pieces
Equipment Needed
For this simple yet effective dressing, you’ll need just a few basic kitchen tools:
- A medium-sized bowl
- A whisk
- A measuring spoon set
- A garlic press or a sharp knife for mincing garlic
- A salad spinner (optional, but highly recommended for perfectly dry greens)
Instructions
The beauty of this Romaine salad with its balsamic dressing lies in its speed and ease. It’s a testament to the idea that often, the simplest things are the most profound.
- Begin by combining the balsamic vinegar, fresh lemon juice, Dijon mustard, and minced garlic cloves in a medium bowl. Use your whisk to blend these ingredients together thoroughly. You want to ensure they are well incorporated before moving on to the oil.
- Now, it’s time to emulsify the dressing. While whisking continuously, begin to gradually whisk in the olive oil. Start with a very slow, thin stream of oil, allowing it to emulsify with the vinegar mixture. As the dressing begins to thicken and come together, you can increase the stream of oil slightly, but always continue to whisk vigorously. If you add the oil too quickly, the dressing may separate.
- Once all the olive oil has been incorporated and the dressing has reached a smooth, emulsified consistency, season the dressing to taste with salt and freshly ground black pepper. Start with a pinch of each, whisk, and taste. Adjust as needed until you achieve your desired flavor balance. Remember, the Romaine will be a blank canvas, so the dressing needs to be perfectly seasoned.
- To prepare the salad, wash and thoroughly dry your head of Romaine lettuce. A salad spinner is your best friend here; excess water will dilute the dressing and make your greens soggy. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- Just before serving, pour the prepared balsamic dressing over the Romaine lettuce. Toss gently to ensure every leaf is lightly coated.
A Note on Make-Ahead: This dressing is incredibly versatile and can be prepared up to 8 hours in advance. If you choose to do so, cover the bowl tightly with plastic wrap and chill in the refrigerator. Before you’re ready to serve the salad, let the dressing stand at room temperature for about 15 minutes to allow it to come back to temperature and loosen up. Rewhisk it thoroughly before using to ensure it’s properly emulsified again.
Expert Tips & Tricks
As a chef, I’ve learned that a few small adjustments can elevate even the simplest of dishes.
- Quality of Ingredients Matters: This dressing has so few components that the quality of each one truly shines through. Use a good quality balsamic vinegar – one that has a pleasant sweetness and depth, not overly sharp or watery. Similarly, a flavorful extra virgin olive oil will make a significant difference.
- Emulsification is Key: The trick to a stable, beautiful dressing is a slow and steady addition of oil while whisking. If your dressing accidentally separates, don’t despair! You can often rescue it by adding a tiny bit more Dijon mustard or a splash of lemon juice to the separated mixture and whisking vigorously again.
- Taste and Adjust: My palate might be different from yours, and the tanginess of vinegars and the heat of garlic can vary. Always taste your dressing before serving and adjust the salt, pepper, or even add a touch more lemon juice or balsamic vinegar if needed.
- Don’t Drown the Greens: When dressing your Romaine, start with a little dressing and toss. You can always add more, but you can’t take it away. The goal is to lightly coat the leaves, not to swim them in dressing. This ensures the crisp texture of the Romaine is preserved.
- Perfectly Dry Greens: I cannot stress this enough: dry your Romaine thoroughly. Wet greens lead to a watery salad and a diluted dressing. A salad spinner is an invaluable tool for this. If you don’t have one, gently pat the leaves dry with clean kitchen towels or paper towels.
Serving & Storage Suggestions
This Romaine salad with its balsamic dressing is incredibly versatile and can serve as a light starter, a refreshing side dish, or even the base for a more substantial meal.
Serve the dressed Romaine immediately after tossing for the freshest, crispest texture. It’s a classic accompaniment to grilled meats, roasted chicken, or hearty pasta dishes. For a more elegant presentation, you can arrange the dressed Romaine on individual plates.
Storage:
- Dressing: The balsamic dressing, once prepared, can be stored in an airtight container in the refrigerator for up to 1 week. As mentioned, let it come to room temperature and rewhisk before serving.
- Undressed Salad: If you prepare the Romaine ahead of time, store the washed and dried lettuce in an airtight container or a sealed plastic bag in the refrigerator. It will typically stay fresh for 3-5 days. Dress it just before serving.
- Dressed Salad: It is best to serve the salad immediately after dressing. Leftovers of dressed salad will become limp and unappealing very quickly, usually within an hour or two.
Nutritional Information
This information is an estimate for the dressing only, based on using 1/3 cup of olive oil. The nutritional value of the salad itself will vary greatly depending on the quantity of Romaine used and any other additions.
| Nutrient | Amount per Serving (approx. 1.5 tbsp) | % Daily Value |
|---|---|---|
| Calories | 130 kcal | 7% |
| Total Fat | 14g | 18% |
| Saturated Fat | 1.7g | 9% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 50mg | 2% |
| Total Carbohydrate | 2.5g | 1% |
| Dietary Fiber | 0.3g | 1% |
| Sugars | 1.5g | 3% |
| Protein | 0.3g | 1% |
Note: This is an estimated nutritional breakdown and can vary based on specific ingredients and quantities used.
Variations & Substitutions
While this recipe is perfect in its simplicity, here are a few ideas to spark your creativity:
- Herbs: Finely chopped fresh herbs like parsley, chives, or basil can be whisked into the dressing for an extra layer of flavor.
- Sweetness Adjustment: If you prefer a slightly sweeter dressing, you can add a teaspoon of honey or maple syrup.
- Spice Kick: For a touch of heat, add a pinch of red pepper flakes to the dressing.
- Shallots: Minced shallots can be used instead of garlic for a milder, more delicate onion flavor.
- Adding Body: For a creamier dressing, whisk in a teaspoon of Greek yogurt or tahini.
FAQs
Q: Can I use pre-minced garlic from a jar?
A: While it’s convenient, jarred minced garlic can sometimes have a harsher, less fresh flavor. Freshly minced garlic provides the best taste for this dressing.
Q: My dressing looks separated. How can I fix it?
A: This usually happens if the oil was added too quickly. Try adding a tiny bit more Dijon mustard or lemon juice and whisking vigorously. If it’s still not emulsifying, start over with the initial ingredients and slowly whisk in the separated mixture.
Q: How much dressing will this recipe make?
A: This recipe is designed to yield approximately 3/4 cup of dressing, which is perfect for dressing about one large head of Romaine lettuce.
Q: Can I add other ingredients to the salad?
A: Absolutely! This dressing is a fantastic base for a variety of additions. Consider cherry tomatoes, cucumber, bell peppers, olives, croutons, or grilled chicken.
Q: How long will the dressing last in the refrigerator?
A: Properly stored in an airtight container, the dressing should last for up to one week.
Final Thoughts
This Romaine salad with balsamic dressing is more than just a recipe; it’s a reminder that everyday meals can be moments of pure culinary pleasure. Its enduring popularity in my kitchen is a testament to its unfussy nature and its ability to deliver a burst of bright, balanced flavor with minimal effort. I encourage you to try it, to taste the difference that quality ingredients and a little bit of whisking can make. Serve it alongside your favorite weeknight dinner, and savor the simple elegance. It’s a dish that truly celebrates the beauty of fresh produce and the power of a perfectly crafted dressing.