Best 8 Romaine And Radish Salad With Buttermilk Lemon Dressing Recipes

Bursting with crisp textures and tangy flavors, romaine and radish salad with buttermilk lemon dressing is a refreshing and nutritious side dish that complements a wide variety of main courses. Featuring the slight bitterness of romaine lettuce and the spicy bite of radishes, this salad is a celebration of fresh, seasonal produce. Dressed with a creamy buttermilk and lemon vinaigrette, it offers a delightful balance of flavors and textures that will invigorate your taste buds. Whether you're preparing a light lunch, a vibrant side salad for dinner, or a flavorful addition to your next picnic or potluck, this recipe will guide you through the simple steps to create a salad that is both visually appealing and incredibly delicious.

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ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING

Romaine and Radish Salad With Buttermilk Lemon Dressing image

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

Steps:

Combine the romaine, radishes and herbs in a large salad bowl.
Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams

ROMAINE AND RADISH SALAD

Romaine and Radish Salad image

A simple salad to serve at the start of your meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

3 tablespoons red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 large head romaine lettuce, chopped
6 radishes stemmed, and cut into wedges

Steps:

Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

Nutrition Facts : Calories 80 g, Fat 7 g, Fiber 2 g, Protein 2 g

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Romaine Salad with Creamy Garlic Dressing image

I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.

Provided by Hey Jude

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

Steps:

Tear lettuce into bite-size pieces, you should have about 12 cups.
Cover and refrigerate until well chilled.
Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
Mix garlic paste with lime juice, add egg* and beat until foamy.
Stir in mayo and worcestershire.
This can be made ahead, just cover and refrigerate.
Just before serving, peel, pit and dice avocado.
In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
Stir dressing and pour over salad then toss until well mixed.
*If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2

ROMAINE SALAD WITH LEMON-CUMIN DRESSING

Romaine Salad With Lemon-Cumin Dressing image

Provided by Molly O'Neill

Categories salads and dressings

Time 5m

Yield 8 - 10 servings

Number Of Ingredients 6

Ingredients

1/4 cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons kosher salt
A few grinds fresh black pepper
2/3 cup vegetable oil
2 large heads romaine lettuce, rinsed, dried and torn into bite size pieces

Steps:

In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

ROMAINE SALAD WITH RADISHES, OLIVES, AND MINT

Romaine Salad with Radishes, Olives, and Mint image

Categories Salad Leafy Green Olive Appetizer Quick & Easy Mint Radish Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/8 teaspoon minced garlic, minced to a paste with a pinch salt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
the small inner leaves of 1 head romaine
4 Kalamata or other brine-cured black olives, sliced
3 radishes, cut into thin wedges
1 teaspoon julienne strips fresh mint leaves

Steps:

In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.

GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING

Grilled Romaine with Chive-Buttermilk Dressing image

I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 romaine hearts, halved lengthwise
3 tablespoons olive oil
3 tablespoons buttermilk
3 tablespoons reduced-fat plain Greek yogurt
4 teaspoons minced fresh chives
2 teaspoons lemon juice
1/2 teaspoon minced garlic
Dash salt
Dash pepper
1/4 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled

Steps:

Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.

Nutrition Facts : Calories 176 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING

Romaine, Radish, and Cucumber Salad with Tahini Dressing image

Categories Salad Blender Side No-Cook Vegetarian Quick & Easy Lemon Cucumber Radish Fall Healthy Honey Sesame Soy Sauce Lettuce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

For tahini dressing
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
For salad
1/2 pound romaine, torn into bite-size pieces (6 cups)
1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced

Steps:

Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.

Tips:

Use fresh, crisp romaine lettuce and radishes for the best flavor and texture.
To make the buttermilk lemon dressing, use a good quality buttermilk. You can also substitute plain yogurt if you don't have buttermilk on hand.
If you don't have fresh dill, you can use dried dill weed. However, fresh dill will give the dressing a more pronounced flavor.
To make the salad ahead of time, prepare the dressing and chop the vegetables. Store them separately in the refrigerator until you're ready to serve. When you're ready to eat, toss the salad ingredients together and serve immediately.

Conclusion:

This romaine and radish salad with buttermilk lemon dressing is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The buttermilk lemon dressing is tangy and creamy, and it pairs perfectly with the crisp romaine lettuce and radishes. This salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.