Hearts of Romaine with Creamy Dressing

Name: Hearts of Romaine with Creamy Dressing
Yield: 4 servings
Ingredients: 2 heads of romaine lettuce; 1 tablespoon white wine vinegar; Grated zest of 1 lemon; 1 tablespoon fresh lemon juice; Salt; Fresh-ground black pepper; 3 tablespoons extra-virgin olive oil; 3 tablespoons heavy cream

December 20, 2011

This salad is best made with whole uncut leaves of romaine. You may need to remove quite a few of the large outer leaves to expose the smaller pale green sweet leaves at the heart. There are tender small varieties called Little Gem and Winter Density that make incredible salads. Look for them at your farmers’ market.

Recipe notes

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