Romaine With Parmesan Vinaigrette
"Saved from a magazine but untried. A simple and fresh salad."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup fresh lemon juice
- 3 tablespoons grated parmesan cheese
- 2 teaspoons whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 6 tablespoons extra virgin olive oil
- 2 romaine lettuce hearts
directions
- Mix first five ingredients in a jar. Place a lid on the jar; shake to combine.
- Add oil. Replace lid; shake.
- Season with salt and pepper. (Can be made up to 3 days ahead to this point. Keep chilled and bring to room temperature before using.).
- Shake vinaigrette to blend.
- Trim ends off romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
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RECIPE SUBMITTED BY
I am an American married to a Turkish chef who works in an Italian restaurant here in Chapel Hill...we both love Asian food of all kinds; currently I am teaching myself how to cook. So far so good!!!
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