romanosalat

Romano salat, or romanosalat, is a salad based on romaine lettuce (Lactuca sativa var. longifolia). It is widely used in Danish cuisine as a light side dish or as the base for more elaborate salads such as Caesar salad.

A typical romanosalat consists of romaine leaves that are washed, dried and torn into bite-sized pieces. It is often combined with crunchy vegetables such as cucumber, tomato, and red onion. Dressings vary: a classic vinaigrette made from oil, vinegar or lemon juice, mustard, salt and pepper; or a Caesar-style dressing made with mayonnaise, garlic, lemon, and Parmesan. Toppings commonly include croutons and shaved or grated cheese; optional additions include olives, anchovies, bacon bits, grilled chicken or chickpeas.

Preparation involves cleaning and drying the leaves to maintain crispness, and mixing them with the other ingredients just before serving. The dressing is typically added shortly before serving to keep the salad fresh and crisp.

Variations of romanosalat occur in different cuisines. Caesar salad is a well-known example that uses romaine as its base, often with anchovies and Parmesan. Other regional versions may use yogurt- or citrus-based dressings, and may include a wider range of vegetables or proteins.

Nutrition-wise, romaine lettuce is low in calories and provides vitamins A and K, folate and fiber. In Danish cuisine, romanosalat is a common item on buffets, lunch menus and in home meals.