Prep 15 mins
Cook 0 mins
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.
- 2 head romaine lettuce, washed, dried and cut into 1/2 inch strips
- 1 garlic clove, crushed (or more to taste)
- 9.85 ml Dijon mustard
- salt, to taste
- freshly ground pepper, to taste
- 44.37 ml white wine vinegar
- 78.07 ml extra virgin olive oil
- 29.58 ml parmesan cheese, grated
- 59.14 ml pine nuts, lightly toasted (optional)
- 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).
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.
I LOVE this salad! I could have sworn I reviewed this recipe years ago, in fact I'm sure that I found it on here way earlier than it's posted date of 8/10! Anyway, I'm glad it's here (or still here) because it's in my top 5 of favorite salads. I just love the simplicity of it yet it has wonderful flavor. The pine nuts add a delicious, nutty crunch but I've used toasted slivered almonds on occasion and that's great as well. Thanks Acerast for posting this recipe!