- 4
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Ingredients
- 1/2 lemon juiced
- 1 teaspoon Dijon mustard
- 1 pinch sugar
- 10 chives blades chopped, snipped
- 1/3 cup extra-virgin olive oil - (to 1/2)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 romaine lettuce hearts
- 1/2 pint grape tomatoes
Preparation
Step 1
Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
This recipe yields 4 servings.
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