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Shredded Romaine and Cucumber Salad with Yogurt Dressing

Oleana restaurant’s Shredded Romaine and Cucumber Salad with Yogurt Dressing has daring, contemporary flavors. Only one style, and also you’ll perceive why this salad is so common.

Shredded Romaine and Cucumber Salad with Yogurt Dressing

Simply outdoors of Boston, within the Inman Sq. neighborhood of Cambridge, Massachusetts, there’s a wildly-popular Turkish and Jap Mediterranean restaurant known as Oleana.
The restaurant will get rave critiques for his or her eclectic and inventive menu and deliciously modern use of spices. And, again in 2016, Oleana was named to the Prime 38 Locations to Eat in the US by Eater.com.
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Shredded Romaine and Cucumber Salad with Yogurt Dressing
Just a few weeks in the past, I used to be thrilled to run throughout the recipe for Oleana’s Shredded Romaine and Cucumber Salad with Yogurt Dressing on the Superb Cooking web site. Oleana’s proprietor and chef Ana Sortun shared the recipe with the journal herself—and realizing Oleana’s repute, I instantly urged to Jack that we make this salad.
This Shredded Romaine and Cucumber Salad with Yogurt Dressing has all of Olean’s signature traits and flavors, and it’s among the best salads we’ve loved in a very long time.
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Shredded Romaine and Cucumber Salad with Yogurt Dressing

How do you make Shredded Romaine and Cucumber Salad with Yogurt Dressing?

Crisp, contemporary romaine lettuce is shredded and tossed with shredded cucumbers, child arugula, and coarsely chopped contemporary dill, mint, and flat-leaf parsley.
Coarsely chopped toasted walnuts are additionally added, together with some salt and pepper, in addition to a couple of crimson pepper flakes.
However the star of this Shredded Romaine and Cucumber Salad is the lemony yogurt dressing. It’s a mixture of contemporary lemon juice, entire milk Greek yogurt, and minced contemporary garlic, plus champagne vinegar and olive oil. Slightly granulated sugar, in addition to salt and freshly floor pepper season this vivid and tangy dressing.
Shredded Romaine and Cucumber Salad with Yogurt Dressing

How do you serve Shredded Romaine and Cucumber Salad with Yogurt Dressing?

To serve this salad, toss the lettuce and cucumber combination with about half the yogurt dressing, then prime with some further toasted walnuts.  Serve the remaining yogurt dressing on the facet and drizzle extra on prime of every serving.
Shredded Romaine and Cucumber Salad with Yogurt Dressing


This Shredded Romaine and Cucumber Salad with Yogurt Dressing recipe makes a beneficiant quantity of salad, and it’s particularly good served with:

It’s possible you’ll take pleasure in these different Salad recipes:

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Substances

Yogurt Dressing
2 tablespoons lemon juice
1 tablespoon champagne vinegar (I used Prosecco champagne vinegar)
1 ½ tablespoons granulated sugar
1 teaspoon contemporary garlic, minced
½ cup entire milk Greek yogurt
½ teaspoon kosher salt
½ teaspoon freshly floor black pepper
5 tablespoons good high quality further virgin olive oil
Shredded Salad
1 giant head of romaine
1 English cucumber (mine was one pound)
2 cups contemporary child arugula
1 cup entire walnuts, divided
three tablespoons contemporary dill, coarsely chopped
2 tablespoons contemporary mint, coarsely chopped
2 tablespoons contemporary flat leaf parsley, coarsely chopped
½ teaspoon kosher salt
¼ teaspoon contemporary floor black pepper
Pinch crimson pepper flakes (or Aleppo pepper*)

Directions

In a small bowl combine lemon juice, vinegar, sugar and garlic and let sit ten minutes.
Whisk in yogurt, salt, pepper and oil. Put aside.
Separate romaine leaves from core and discard core and any discolored leaves. Rinse beneath chilly water and utterly pat dry with paper towels. Stack the leaves and with a protracted sharp knife, begin slicing skinny slices from the stack from one finish to the opposite. Add to a big bowl and toss.
Trim, peel and seed the cucumber after which shred on the massive holes of a field grater. Place the shredded cucumber on some paper towels or a clear kitchen towel and squeeze out as a lot water as you’ll be able to. Add to the bowl with the romaine.
Coarsely chop the arugula and add to the massive bowl.
Frivolously toast entire walnut items and set a couple of apart for garnish. Add the rest to the massive bowl together with the dill, mint, parsley, salt, pepper and pepper flakes. Toss to mix.
When able to serve, toss half the dressing with the lettuce combine and prime the bowl with the reserved walnuts.
Serve the opposite half of the dressing on the facet.

Notes

* The unique recipe known as for Aleppo pepper.

Key phrases: Shredded Romaine and Cucumber Salad with Yogurt Dressing, Oleana restaurant

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Shredded Romaine and Cucumber Salad with Yogurt Dressing
Shredded Romaine and Cucumber Salad with Yogurt Dressing

 

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