Crunchy Romaine Salad

Crunchy romaine salad is the answer when you're tired of bringing the same green salad to every gathering. It has toasted ramen noodles and slivered almonds cooked in butter, a sweet and savory soy-honey dressing, and a crunch that holds up long enough to make it through a party. 

It takes about 20 minutes to put together, the dressing lasts two weeks in the fridge, and the topping stays crunchy for a week.

Why You Will Love This Recipe

• The toasted ramen and almond topping are the best part of this salad. There's plenty of it because everyone wants more.
• It's built for make-ahead. Topping keeps for one week. Dressing keeps for two weeks.
• Scales easily up or down for any size crowd.
• Works as a side dish or a full meal with added protein.

Ingredients

Here are the basic ingredients for crunchy romaine salad!

• Ramen Noodles: Use two 3-ounce packages and throw away the flavor packets. You only want the noodles. Break them into small pieces before toasting. I like to do this inside a zip-lock bag with a light hit from a rolling pin. It keeps the mess contained.
• Slivered Almonds: Thin-cut almonds toast quickly alongside the ramen and add a nutty crunch.
• Salted Butter: The butter is what brings everything together and gives the topping that rich, toasty flavor.
• Honey: Replaces the white sugar in the original recipe. It adds sweetness without tipping the dressing into candy territory.
• White Wine Vinegar: It's slightly sweet and then sour. I like to use Katz Sauvignon Blanc white wine vinegar, which is only sold online, or Napa Valley Naturals which is sold at Whole Foods. Rice vinegar is an excellent substitute if that's what you have in the cabinet.
• Neutral Oil: Vegetable, canola, or grapeseed oil. You want something with no flavor of its own, so the soy and honey come through cleanly.
• Soy Sauce: Adds saltiness and a savory depth that balances the honey.
• Sesame Seeds: A small amount adds texture and a subtle nutty note to the dressing.
• Romaine Hearts or Heads: I prefer buying whole heads of romaine over bagged salad mix. It tends to be fresher, and you can chop it smaller for a better bite.
• Green Onions: Also called scallions. Slice both the white and green parts. They add a mild bite that works well against the sweet dressing.

See the recipe card below for ingredient measurements.

Variations & Substitutions

• Nuts: Swap slivered almonds for pecans or walnuts. Both toast well in butter and add crunch.
• Vinegar: Rice vinegar is an excellent substitute for white wine vinegar.
• Add Protein: Shredded rotisserie chicken or my sheet pan bone-in chicken breast turns this into a full meal.
• Add Vegetables: Fresh cucumbers, carrots, cherry tomatoes, snap peas, chopped broccoli, cauliflower, celery, or kohlrabi all work well mixed into the romaine. Use whatever you have coming in from the garden or picked up at the farmers' market.
• Spicy: Add ¼ to ½ teaspoon of red pepper flakes for a bit of spice.

For more salad recipes that work well for entertaining, there are plenty of options to browse.

Step-by-Step Instructions

Step 1: Break the ramen noodles into small pieces and discard the seasoning packets. The easiest way to do this is to leave the noodles in the bag, place them in a zip-lock bag, and give them a few light hits with a rolling pin.

Step 2: Melt the butter in a 12-inch skillet over medium heat. Add the ramen noodle pieces and slivered almonds.

Step 3: Cook for about 15 minutes, stirring frequently, until the noodles and almonds are deep, toasty brown. Watch them closely - they can go from golden to burnt faster than you expect. Remove from heat and let cool completely.

Step 4: In a lidded jar, combine the honey, white wine vinegar, oil, soy sauce, and sesame seeds. Seal and shake well to combine.

Step 5: In a large salad bowl, add the chopped romaine, green onions, and 1 cup of the crunchy topping. Pour ½ cup of the salad dressing and toss to combine. Taste for seasoning and add more dressing, if desired. Top with more toasted ramen noodles and almonds. Serve.

Make Ahead Instructions

Here is how I make this ahead of time:

• Crunchy Topping: Make up to 1 week ahead. Store in a sealed zip-lock bag or airtight container at room temperature.
• Salad Dressing: Make up to 2 weeks ahead. Store in the mason jar in the refrigerator. Shake well before using.
• Romaine: Chop up to 1 day ahead and store in the refrigerator in a covered bowl or zip-lock bag. Add a slightly damp paper towel to the lettuce to help maintain moisture.

Right before serving, toss the romaine with dressing, mix in a portion of the topping, and sprinkle the rest on top. 

I keep a jar of this dressing in my refrigerator when I am preparing to host several meals, just like my white balsamic vinaigrette.

Storage Information

Crunchy Topping: Airtight container or zip-lock bag at room temperature for up to 1 week.

Dressing: Sealed mason jar in the refrigerator for up to 2 weeks. Shake before using.

Dressed Salad: Best consumed the day it is dressed. The romaine will wilt.

Undressed Chopped Romaine: Refrigerate covered with a damp paper towel for up to 2 days.

FAQ

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