Hearts of Romaine Salad with Walnut-Champagne Vinaigrette

Yield: 10 to 12 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:


Ingredients

  • 1/3 cup champagne vinegar
  • 1/3 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons minced shallot (about 1 large)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 romaine hearts*
  • 1/2 cup chopped walnuts, toasted

Preparation

  1. Whisk together first 7 ingredients.
  2. Remove lower 3" of romaine stems. Arrange leaves on a large serving platter. Drizzle evenly with Walnut-Champagne Vinaigrette. Sprinkle with walnuts.
  3. Make Ahead: You can make Walnut-Champagne Vinaigrette up to 2 days ahead.
  4. *You can find washed, ready-to-serve romaine hearts at most grocery stores.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hearts of Romaine Salad with Walnut-Champagne Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy