Romaine Hearts with Parmesan Vinaigrette
Elegant salad with a dressing that can be made ahead of time so it's quickly put together on the day of your dinner. This is a favorite from Bon Appetit.
Ingredients
- ½ cup fresh lemon juice
- 6 Tbsp grated Parmesan cheese
- 4 tsp whole grain mustard
- 2 tsp Worcestershire sauce
- 2 garlic cloves minced
- 4 Tbsp extra-virgin olive oil
- 2 hearts of romaine
Instructions
- Mix first 5 ingredients in a jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD The dressing can be made 3 days ahead. Keep chilled but bring to room temperature before using.
- Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise into quarters. Arrange on individual plates or one serving platter and drizzle with vinaigrette.
Notes
If you put the parmesan cheese on the side, this salad will work for vegan guests as well as those who are dairy-free.
Depending on the size of the romaine heads, you can slice them into two or four servings.