Robert Irvine’s Romaine Salad with Two Dressings

In an America that is so replete with food of every kind, from every ethnicity, celebrating every trend and innovation, ranging from the demand for artisanal and organic products and a growing local movement, to the use of foams, gels and liquid nitrogen in the preparation of dishes, Thanksgiving remains the time of year that promises all of the comforts of coming home. Whether you’re having dinner at the White House, in a suburban home with a white picket fence, on a beach in Malibu or stationed in a foreign land far away, there is something to be said for the simple pleasures of tradition.  As a British import, I was introduced to the holiday as an adult, but as a boy in England, my Thanksgiving came every Sunday, with the family roast. You will not go wrong, I think, by applying the precepts of the English Sunday dinner to your holiday meal. 

I think it’s nice to have a starter. In our house, we’d often have shrimp cocktail with a special dressing my mother used to make. A salad or a pureed vegetable soup, with chestnuts or root vegetables or squash, lightly spiced and warming, are great choices. Potatoes are a must, and in this category, I prefer mine roasted, but as the son of an Irishman, I would recommend adding at least one more dish of spuds, mashed, boiled or Lyonnaise into the mix. Have a field day with your veggies, with green beans (casseroled or not),  sprouts, squash, broccoli, asparagus, peas; you can’t have too many and the sky’s the limit. Butter, garlic and lemon, salt and pepper are your greatest arsenal to showcase their beautiful flavors. Just, please, don’t overcook them.

The roast is the star (which usually means a big turkey over here!), but in determining the supporting cast, think mainly about flavors and about family favorites (candied yams with marshmallows are permissible), and if you’re doing it right, those will be one and the same.

The second best thing about Thanksgiving? You can virtually guarantee that there will be pie.

The best thing? Being truly thankful for all of your blessings. The triumph is in being together.

For more recipes and thoughts on culinary matters, go to www.chefrobertirvineblog.com.

Romaine Salad with Choice of
Raspberry Vinaigrette or Creamy Italian Dressing
Copyright © 2008, Robert Irvine, All rights reserved

Yield:  8 to 12 servings

(Make the dressings a couple of days ahead of time, so you won’t be stressed)

Ingredients for raspberry vinaigrette:
3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra virgin olive oil

Ingredients for creamy Italian dressing:
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan cheese
3/4 cup extra virgin olive oil

Ingredients for salad:
12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite-sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)
1 red onion, thinly sliced on a mandoline
1 Vidalia onion, thinly sliced on a mandoline
1 pint grape tomatoes, halved
1/3 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley leaves
1 small loaf French bread, sliced, toasted and cut into 3/4-inch croutons

Method for the raspberry vinaigrette:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening add, one at a time, shallot, black pepper, salt, mustard, and thyme.  Then leaving the blender running, add the olive oil in a slow thin stream.

Wash and dry the blender to have it ready to prepare the other dressing.

Method for the creamy Italian dressing:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening add, one at a time, garlic, black pepper, salt, red pepper, and cheese.  Then leaving the blender running, add the olive oil in a slow thin stream.

Method for the salad:
Toss the lettuce, red onion, sweet onion, tomatoes, cheese, and parsley together in a large bowl.  Top with croutons, and serve the dressings on the side.

--Robert Irvine

Check out Robert’s favorite kitchen products in the Kitchen & Home Gift Guide.