Romaine And Mint Salad With Lemon Vinaigrette
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
2 heads romaine lettuce, cut into bite-size pieces
2 teaspoons fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons olive oil
10 mint leaves, thinly sliced
salt and pepper
prep: 15 minutes
total: 40 minutes
whisk
small bowl
large salad bowl
1. Rinse the romaine leaves well and dry them. Put them in the refrigerator to crisp for 30 minutes. (If you're in rush, skip the crisping.)
2. In a small bowl, whisk together the lemon juice, vinegar and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, slice the romaine and mint. Toss them together in a large bowl. Add the vinaigrette a little at a time, tasting as you go until the leaves are lightly coated.
2. In a small bowl, whisk together the lemon juice, vinegar and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, slice the romaine and mint. Toss them together in a large bowl. Add the vinaigrette a little at a time, tasting as you go until the leaves are lightly coated.
0
