Serves: 10 to 12

Romaine Ribbons with Parmesan-Lemon Vinaigrette

Serves: 10 to 12


For the dressing:
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, chopped
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
2 teaspoons anchovy paste (optional)
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper to taste

For the salad:
2 heads romaine lettuce, coarse leaves removed, rinsed, and patted dry
1/2 cup freshly grated Parmesan cheese


To make the dressing, in a food processor, combine the cheese, garlic, mustard, vinegar, lemon juice, Worcestershire sauce, anchovy paste, and olive oil. Process until well combined. Season with salt and pepper to taste. Set aside for 1 hour to blend the flavors. (The dressing can be refrigerated in a covered container for up to 5 days.)

To make the romaine ribbons, stack 6 to 8 leaves at a time and cut widthwise into ribbons ½-inch-wide. Place the ribbons in a large salad bowl, drizzle with the dressing and toss well. Garnish with the Parmesan cheese and serve at once. Place any leftover dressing in a covered container in the refrigerator for up to 3 weeks.

Excerpted from Christmastime Treats by Sara Perry with permission from Chronicle Books © 1999. Photographs by Evan Sklar.

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Christmastime Treats

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