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Hearts of Romaine Salad

Photo: Jim Franco; Styling: Buffy Hargett
Prep time 15 mins
Total time 45 mins
Yield Makes 8 servings

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

How to Make It

  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.