I LOVE salads!! I made this salad with a pasta dish, twisted parmesan breadsticks, and for dessert had tahitian gelato and raspberry sorbet with fresh pomegranate seeds!
Hearts of Romaine Salad
Yield: Makes 8 servings
Ingredients
1/4 cup extra virgin olive oil
1/4 cup Champagne vinegar or white wine vinegar
2 tablespoons minced shallots
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 romaine lettuce hearts
8 radishes, halved and thinly sliced
Garnishes: freshly shaved Parmesan cheese, chopped fresh chives
Preparation
1. Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)
2. Cut romaine hearts in half lengthwise, keeping leaves intact. Arrange halves on individual serving plates. Sprinkle with radishes. Drizzle with vinaigrette. Season with salt and pepper to taste. Garnish, if desired.
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