Romaine Salad with Creamy Basil Dressing Recipe

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7 votes | 12006 views

The crisp inner leaves of romaine lettuce goes wonderfully with this light and creamy basil-infused dressing. We served the same dressing the following night with a more traditional mixed green salad with lettuce, avocado, tomato and cucumber, and that was delicious too. If you're looking for a tasty alternative to a caesar dressing, give this a try! I've made a lot of salad dressings, and this is one of my few unqualified successes.

Prep time:
Servings: 6


Cost per serving $0.59 view details


  1. Combine all ingredients (other than the romaine) in a blender and blend to a smooth consistency. Taste and adjust salt to taste.
  2. If you have only whole heads of romaine, remove the dark
  3. green, coarse outer leaves, saving them for another use, leaving the lighter colored, crisp ones at the core for the salad. Trim and discard the core. Figuring six to eight medium leaves per person, separate enough of the leaves. Wash and dry them well.
  4. Arrange the leaves slightly overlapping on plates, stir the dressing to
  5. recombine if it has separated, and drizzle it over the lettuce. Grind a little pepper over the top of each salad and serve right away.
  6. Alternatively, for a less dramatic presentation, cut leaves into thirds, place in a large salad bowl, and mix with dressing. Then serve. Either way the dressing is delicious!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 44g
Recipe makes 6 servings
Calories 154  
Calories from Fat 144 94%
Total Fat 16.32g 20%
Saturated Fat 2.47g 10%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 226mg 9%
Potassium 46mg 1%
Total Carbs 1.69g 0%
Dietary Fiber 0.0g 0%
Sugars 0.62g 0%
Protein 0.65g 1%
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  • Linda Gee
    I am looking forward to trying this if I can find basil this time of year. I would use low fat versions of yogurt & mayo. the other seasonings will mask any change in taste.
    This is a variation
    1 reply
    • John Spottiswood
      January 16, 2012
      Hope you enjoy it Linda. Good suggestion with the lowfat dairy.
    • Peorianightowl
      John, Just wanted to let you know we tried this creamy basil dressing this past week and loved it! We made it using a Red Wine Vinegar as that is what we had on hand. Our mayonnaise was a little thin when we went to use it, hence the dressing was a little thinner than we would have preferred but the flavors were spot on. We really have been enjoying using fresh basil, rosemary and sage, as well as drying and grinding our own herbs. We plan to do a large urban garden with plenty of basil this spring. We served the dressing over a mixed green salad using romaine hearts & red leaf lettuce. I was preparing dinner for my parents and they have come to prefer a mixed salad but we will prepare it in the future using only the romaine hearts. Thanks for sharing your recipe! Marianne
      I've cooked/tasted this recipe!
      • Bob Vincent
        John: This a very good dressing. I made it last night for my wife and myself. I added cherry tomatoes, baby carrots and shaved Parmigiano Reggiano to the Romaine. My wife loved it. The salad accompanied a Salmon Saltimbocca dish I made. With a side of penne pasta and a nice white wine it made for a nice meal. Thanks for sharing and thanks for all the work you and others put into CES so that people like me have access to so many wonderful recipes!
        I've cooked/tasted this recipe!
        This is a variation
        1 reply
        • John Spottiswood
          January 24, 2012
          Thanks for the thoughtful review, Bob. I really appreciate it and am glad you enjoyed it!
        • Louise Grasmehr's Cook the Hell Out of It!
          I made this dressing recently. It was great!
          I've cooked/tasted this recipe!


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