How to Make Award-winning Kale and romaine lettuce salad

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kale and romaine lettuce salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. The kale is slivered super thin, and if you have time, it should sit in the citrusy dressing for a little while before meeting up with the romaine leaves. I like using Lacinato, or dinosaur, kale for this salad, which is a bit smoother and less ruffley than regular mature kale.

Kale and romaine lettuce salad is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Kale and romaine lettuce salad is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook kale and romaine lettuce salad using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kale and romaine lettuce salad:

1. Take 4 leaves kale
2. Get 4 leaves romaine lettuce
3. Get 3 Roma tomatoes
4. Get Half a small-medium sized onion
5. Take 1 can medium black olives
6. Take Bacon bits
7. Prepare Hidden valley ranch dressing

This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. Kale—with its chewy texture, earthy, green flavor, and superfood nutrition profile—is a fantastic base in raw salads. Many of us here at The Kitchn have been known to, ahem, obsess a little over these salads at one time or another, making a raw kale salad as much of a daily routine as our. Add the lettuce to the dressing and toss to coat.

Steps to make Kale and romaine lettuce salad:

1. Wash the veggies off.
2. Be sure to only use the leafy green parts of kale and romaine lettuce, cut out the hard middle pieces.
3. Cut up kale in large bowl or pot, be sure not to use any moist, mushy pieces. Lightly wash the kale, it gets soggy easy.
4. Cut up the romaine lettuce and add to the bowl with the kale, mix together, I use my hands. Be sure to wash your hands, before you start preparing this.
5. Cut up Roma tomatoes, I cut mine in fours down the middle, hold the pieces together, and flip them on their side, and then cut them into pieces, as shown in the picture. Toss them in the salad bowl after your done.
6. Cut both ends off the onion. And peel off first layer.
7. Dice the onion up (I included a picture of an easy way to dice up onions) and break up the pieces, so they aren't sticking together! (I did not include that picture.)
8. Toss the onions in the salad bowl and mix the onions and Roma tomatoes, into the kale and romaine lettuce.
9. Drain the black olives. Cut your medium black olives in half and toss them into the salad and mix it together.
10. Serve with bacon bits and hidden valley ranch dressing.

Many of us here at The Kitchn have been known to, ahem, obsess a little over these salads at one time or another, making a raw kale salad as much of a daily routine as our. Add the lettuce to the dressing and toss to coat. Romaine lettuce grown in Canada, including hydroponic lettuce and lettuce grown in greenhouses, is not associated with this E. coli outbreak and If packaged salad greens are not labelled "prewashed" or "ready to eat;" wash them thoroughly under cold running water just before you intend to use them. Missing romaine lettuce amid the CDC recall? Feeling blue about the recent romaine lettuce recall?

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