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 information
Yield
4 servings
Ingredients
Preparation
Step 1
Remove the outer darker green leaves from: 2 heads of romaine lettuce.
Step 2
Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
Step 3
To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
Step 4
Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
Step 5
Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
Variations
Step 6
A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
Step 7
Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
Step 8
This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.
