Recipe by Acerast
This is a zesty and garlicky salad that our family loves. It is adapted from one of my favorite cookbooks - Ellen Helman's "The Uncommon Gourmet". Ellen suggests garnishing the salad with toasted pine nuts. We like it plain but will occasionally add such garnishes as chopped tomato, croutons or diced cucumber...whatever we're in the mood for.
Top Review by MsPia
Great salad, so easy to make. For topping I used home made croutos, sunflower seeds and flaxseeds. I took it to a BBQ yesterday and it was a hit. Was gone in 2 secs. Very crunchy and easy to assemble.
- 2 heads romaine lettuce, washed, dried and cut into 1/2 inch strips
- 1 garlic clove, crushed (or more to taste)
- 2 teaspoons Dijon mustard
- salt, to taste
- freshly ground pepper, to taste
- 3 tablespoons white wine vinegar
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons parmesan cheese, grated
- 1⁄4 cup pine nuts, lightly toasted (optional)
Directions See How It's Made
- Place the shredded romaine in a salad bowl.
- In a separate small bowl, combine the garlic, mustard, salt, pepper, and vinegar.
- Whisk in the oil until completely incorporated.
- Stir in the Parmesan.
- Pour the dressing over the romaine; toss to mix.
- Garnish with toasted pine nuts (or other toppings of your choice - chopped tomatoes, croutons, diced cucumbers, etc.).
- Serve at once.
- (Leftovers will wilt - only toss as much as you will eat at any meal).