Romaine Salad with Red Onions, Walnuts, and Orange Vinaigrette

I vividly recall the first time I saw this salad come to life on screen. It was one of those “aha!” moments in the kitchen, watching Rachael Ray whip up something deceptively simple yet undeniably elegant. The way the bright orange of the vinaigrette contrasted with the verdant romaine and the deep crimson of the onion, all punctuated by the earthy crunch of toasted walnuts – it was a visual symphony that promised a flavor explosion. It’s become my go-to for a quick, yet sophisticated side salad, a dish that always impresses without demanding hours of my time.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 0 minutes
• Total Time: 7 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

This recipe is wonderfully straightforward, relying on a few quality ingredients to shine.

• 1 cup walnut pieces
• 6 cups chopped romaine lettuce
• 1/2 red onion, finely chopped
• 1 tablespoon orange marmalade
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary, crushed)
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• Salt, to taste

Equipment Needed

For this delightful salad, you’ll need:

• A medium skillet (for toasting walnuts)
• A large salad bowl
• A small bowl (for the vinaigrette)
• A fork or small whisk (for mixing the vinaigrette)
• Measuring cups and spoons

Instructions

As I learned from watching the master, the beauty of this dish lies in its speed and simplicity.

1. Toast the Walnuts: Begin by toasting your walnut pieces. Place them in a dry, medium skillet over low heat. Gently stir them frequently, allowing them to toast until they are wonderfully crisp and fragrant. This usually takes about 5 to 7 minutes. Be watchful, as nuts can go from perfectly toasted to burnt in a blink! Once toasted, remove them from the skillet immediately and set them aside to cool.

2. Assemble the Salad Base: In a large salad bowl, add your chopped romaine lettuce. Next, scatter the finely chopped red onion evenly over the greens. The vibrant color and sharp bite of the onion are key to this salad’s appeal.

3. Prepare the Orange Vinaigrette: In a small bowl, it’s time to whisk together the magic for your dressing. Combine the orange marmalade, crushed red pepper flakes, balsamic vinegar, and your freshly chopped rosemary (or dried, if that’s what you have). Use a fork or a small whisk to blend these ingredients together until they are well incorporated.

4. Emulsify the Dressing: Now, it’s time to bring the dressing to life. Drizzle the extra virgin olive oil into the marmalade and vinegar mixture while continuing to whisk. Keep whisking until the dressing is well combined and has taken on a lovely, emulsified consistency.

5. Season and Dress: Taste the vinaigrette and season it with salt, to your preference. Remember that a touch of salt can really elevate all the other flavors. Now, pour the prepared dressing over the romaine lettuce and red onion in the salad bowl. Gently toss the salad to ensure all the leaves are evenly coated with the vibrant vinaigrette.

6. Final Touches: Finally, scatter the cooled, toasted walnut pieces over the dressed salad. Give the salad one last gentle toss or arrange the walnuts artfully on top. Adjust seasoning if needed. Serve immediately and enjoy this burst of freshness and flavor.

Expert Tips & Tricks

• Toasting Walnuts: Don’t rush the toasting process. Low and slow is the mantra here to achieve maximum flavor without scorching. Keep a close eye on them, especially in the last few minutes.
• Orange Marmalade Quality: The type of orange marmalade you use can significantly impact the flavor. Opt for a good quality one with a nice balance of sweetness and slight bitterness for the best results. If your marmalade is particularly firm, you might need to warm it slightly or add a touch more balsamic vinegar to help it dissolve.
• Rosemary Freshness: Fresh rosemary offers a more vibrant, aromatic punch than dried. If using dried, crush it between your fingers before adding it to the dressing to release its oils.
• Onion Acidity: If you find raw red onion too sharp, you can soak the finely chopped onion in ice water for about 10 minutes before adding it to the salad. This will mellow its bite considerably.
• Make-Ahead Vinaigrette: The vinaigrette can be made a few hours in advance and stored in an airtight container in the refrigerator. Whisk it well before dressing the salad, as it may separate.

Serving & Storage Suggestions

This Romaine Salad with Red Onions, Walnuts, and Orange Vinaigrette is best served immediately after tossing to maintain the crispness of the romaine. It makes a perfect accompaniment to grilled chicken, salmon, or even a hearty steak. It can also stand alone as a light lunch.

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to one day. However, it’s important to note that the texture of the lettuce will soften over time. The walnuts may lose some of their crispness as well. For the best experience, it’s always ideal to prepare and dress the salad just before serving.

Nutritional Information

Here’s an approximate breakdown of the nutritional content for this vibrant salad. Please remember these are estimates and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	341.4 kcal
Calories from Fat		87%
Total Fat	32.8 g	50%
Saturated Fat	3.7 g	18%
Cholesterol	0 mg	0%
Sodium	9.9 mg	0%
Total Carbohydrate	11.2 g	3%
Dietary Fiber	3.7 g	14%
Sugars	5.2 g	20%
Protein	5.5 g	10%

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore its potential:

• Nut Alternatives: Pecans or slivered almonds would make excellent substitutes for walnuts.
• Citrus Twist: A touch of fresh orange juice or lemon juice can be added to the vinaigrette for an extra layer of brightness.
• Added Protein: For a more substantial meal, consider adding grilled chicken strips, flaked salmon, or even some crumbled goat cheese or feta.
• Seasonal Greens: While romaine is classic, this vinaigrette would also be delicious with mixed greens, butter lettuce, or even baby spinach.
• Spicy Kick: For those who love a bit more heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

FAQs

Q: How do I ensure my walnuts are perfectly toasted and not burnt?
A: Toast them over low heat, stirring constantly, and remove them from the heat as soon as they become fragrant and lightly browned. They will continue to toast slightly from residual heat.

Q: Can I make the dressing ahead of time?
A: Yes, the vinaigrette can be prepared up to a few hours in advance and stored in the refrigerator. Just whisk it again before dressing the salad as it might separate.

Q: My red onion seems very strong. What can I do?
A: Soaking finely chopped red onion in ice water for about 10 minutes before adding it to the salad can significantly mellow its sharp flavor.

Q: Can I add other ingredients to this salad?
A: Absolutely! This salad is a wonderful canvas. Consider adding crumbled cheese, sliced avocado, or even some seasonal fruits like pomegranate seeds for extra flavor and texture.

Q: Is this salad suitable for a quick weeknight meal?
A: Definitely! With its minimal prep and cook time, it’s an ideal choice for a fast and healthy addition to any meal.

Final Thoughts

This Romaine Salad with Red Onions, Walnuts, and Orange Vinaigrette is a testament to how simple ingredients, treated with a little care, can create something truly memorable. It’s a salad that sings with freshness, a delightful interplay of textures and flavors that will brighten any table. I encourage you to give it a try, and I’m confident it will become a beloved staple in your culinary repertoire, just as it has in mine. Serve it alongside your favorite grilled protein, or as a refreshing counterpoint to a richer main course – either way, it’s sure to be a hit.