Steakhouse Salad (Romaine Hearts Salad)
This Steakhouse Salad is SO EASY! Crisp romaine hearts tossed in a tangy Worcestershire dressing, topped with shaved Parmesan for a fresh, flavorful meal.
Servings: 4 servings
Ingredients
- 8 ounces romaine lettuce hearts
- 3 tablespoons Worcestershire sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic fresh or from jar
- 1/2 cup shaved Parmesan cheese
- to taste Salt and pepper
Instructions
- Rinse the romaine hearts under cold water, shake off excess water, and pat dry with a paper towel. Chop into bite-sized pieces and place in a large salad bowl.
- In a small bowl, whisk together Worcestershire sauce, extra virgin olive oil, fresh lemon juice, and minced garlic. Season with salt and pepper to taste.
- Pour the dressing over the chopped romaine hearts. Gently toss with salad tongs or forks to evenly coat the greens.
- Sprinkle shaved Parmesan cheese over the salad and give it a final gentle toss to incorporate the cheese.
- Serve immediately on individual plates or straight from the bowl to enjoy the freshest flavors and crispness.
Equipment
- Salad Bowl
- Whisk
- Knife
- Cutting Board
- Measuring Spoons
- Serving utensils
Notes
- Start with less dressing and add more as needed to avoid soggy greens.
- Serve the salad immediately after dressing to maintain crispness.
- Use freshly shaved Parmesan to prevent clumping and ensure even distribution.
- Store leftover salad and dressing separately to keep greens fresh up to 2 days.
- For a vegan version, substitute Parmesan with vegan cheese or nutritional yeast.