hearts of romaine salad

By pdav

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

Details

Servings 8

Preparation

Step 1

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.

Southern Living, OCTOBER 2009