Romaine Hearts Salad
A composed romaine salad. Structured for presentation rather than tossing, with restraint in seasoning and dressing.
It both looks and tastes great. This is one where you should choose however much of each ingredient you want, just make sure not to let any individual ingredient take over.
Ingredients
- Green Goddess Dressing, prepared separately
- Toasted sliced almonds (you can toast your own in the oven at 325°F for 6-8 minutes)
- 2-3 large romaine heart leafs (the leaves toward the center of the bunch) for each serving
- Radishes, very thinly sliced, preferably using a Mandolin for consistency
- Fresh dill fronds
- Fresh chives, cut into short batons
- Fresh mint leaves, torn
- Extra-virgin olive oil
Method
- Either plate the leaves and use a spoon to drizzle the Green Goddess Dressing, or place romaine leaves in a large mixing bowl and toss lightly with the dressing.
- Season evenly with kosher salt, tossing once more to distribute.
- Arrange the dressed leaves on a serving platter in a structured, layered manner rather than a loose pile.
- Scatter the sliced radishes and toasted almonds evenly over the leaves.
- Add the dill, chives, and mint, distributing lightly across the salad.
- Grind black pepper over the top and drizzle lightly with olive oil. Serve immediately.
Storage
- Refrigeration: Dressed lettuce does not keep well.
- Freezing: Not recommended.