Romaine salad with carpaccio of tomato and cucumber
Discover the refreshing blend of crisp romaine lettuce with delicate slices of tomato and cucumber in this vibrant carpaccio salad. Tangy, fresh, perfect for summer.
Ingredients:
- 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
Instructions:
- Start by mixing together ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley to prepare the salad dressing. Add salt and pepper to taste. Set the dressing aside for later use.
- To create the carpaccio dish, start by placing a thick slice of tomato on each plate as the base. Layer 4 thin slices of cucumber evenly on top of the tomato. Place a small dollop of salad dressing in the middle of the cucumbers to secure a romaine leaf with the curved side facing up. Garnish the romaine with some shaved red onion.
- Serve the carpaccio with half a cup of mixed greens on the side. Drizzle the prepared dressing over the dish and around the plate. Provide extra dressing on the side for additional flavor.
Summary:
- Calories: 1820 kcal
- Fat: 180 g
- Protein: 9 g
- Carbs: 54 g
- Potassium: 1909 mg
- Magnesium: 125 mg