Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)
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.
We had this for a dinner party and everyone loved this salad! I intend to have it again soon. It is suitable for both entertaining and for family. We ate it with pork chops and baked sweet potatoes. For dessert we had berries with Greek yogurt. The salad can be fixed early with the dressing held until serving.
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