Romaine And Mint Salad With Lemon Vinaigrette
serves 2-4
Recipe from cookthink
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ingredients
2 heads romaine lettuce, cut into bite-size pieces
2 teaspoons fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons olive oil
10 mint leaves, thinly sliced
salt and pepper
timer
prep: 15 minutes
total: 40 minutes
tools
whisk
small bowl
large salad bowl
instructions
1. Rinse the romaine leaves well and dry them. Put them in the refrigerator to crisp for 30 minutes. (If you're in rush, skip the crisping.)
2. In a small bowl, whisk together the lemon juice, vinegar 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, slice the romaine and mint. Toss them together in a large bowl. Add the vinaigrette a little at a time, tasting as you go until the leaves are lightly coated.
