Wilted Romaine And Red Onions

Name: Wilted Romaine And Red Onions
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: mediterranean
Ingredients: 4 bunches baby Romaine or one medium head regular Romaine lettuce; 1/2 cup sliced mushrooms; 2 tablespoons red wine vinegar; 1 teaspoon anchovy paste; 6 tablespoons extra-virgin olive oil; 1 large red onion, in thin slices; 1 1/3 cups toasted croutons; Freshly ground black pepper

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Spring Salads With Some Less-Common Greens

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Ingredients

Yield:4 to 6 servings

4bunches baby Romaine or one medium head regular Romaine lettuce
½cup sliced mushrooms
2tablespoons red wine vinegar
1teaspoon anchovy paste
6tablespoons extra-virgin olive oil
1large red onion, in thin slices
1⅓cups toasted croutons
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
Step 2
Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
Step 3
Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
Step 4
Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.