Hearts of Romaine Salad with Walnut-Champagne Vinaigrette

Yield: 10 to 12 servings
Recipe from Oxmoor House

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  • 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


  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.
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