Romaine Hearts with Lemon Chive Vinaigrette (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 a lemon, juiced |
1 teaspoon dijon mustard |
pinch sugar |
10 blades chives, chopped or snipped |
1/3 to 1/2 cup extra-virgin olive oil |
salt and pepper |
2 hearts romaine lettuce |
1/2 pint grape tomatoes |
Directions:
1. Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
2. Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
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