Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
serves 2-4
Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.
1 head romaine lettuce
1 teaspoon fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
salt and pepper
1 tablespoons olive oil
2 tablespoons chopped fresh parsley
prep: 15 minutes
total: 40 minutes
whisk
small bowl
large salad bowl
1. Peel off all of the outer and a lot of the inner leaves of lettuce until you get to the pale green firm heart. Remove it and cut off the stem end, and cut the heart into quarters. Rinse them well and dry them. Put them in the refrigerator to crisp them until they're very cold. (If you're in rush, skip the crisping step.)
2. Meanwhile, in a small bowl whisk together the lemon juice, wine vinegar, mustard, and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, break up the romaine hearts and toss them with the vinaigrette and chopped parsley in a large bowl. The leaves should be lightly coated with the dressing.
2. Meanwhile, in a small bowl whisk together the lemon juice, wine vinegar, mustard, and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, break up the romaine hearts and toss them with the vinaigrette and chopped parsley in a large bowl. The leaves should be lightly coated with the dressing.
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