Hearts of Romaine Salad

By ezunich

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup Champagne vinegar or white wine vinegar
• 2 Tbsp. minced shallots
• 1 Tbsp. whole-grain Dijon mustard
• 2 tsp. honey
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 romaine lettuce hearts
• 8 radishes, halved and thinly sliced
• Garnishes: freshly shaved Parmesan cheese, chopped fresh chives

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 halflengthwise, 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.