15 minutes
A refreshing salad with crisp romaine hearts dressed in a creamy, zesty lemon dressing.
Romaine Lettuce, outer leaves removed, washed and dried
0 heads
tablespoons
Lemon Zest, grated
each
Lemon Juice, fresh
tablespoons
to taste
Black Pepper, fresh-ground
to taste
tablespoons
tablespoons
1. Prepare Romaine Lettuce
Remove the outer darker green leaves from the two heads of romaine lettuce. Cut off the stem end and separate the remaining leaves. Wash the leaves thoroughly and spin-dry them in batches using a salad spinner.
2. Make the Dressing Base
In a large bowl, stir together the white wine vinegar, grated lemon zest, fresh lemon juice, salt, and fresh-ground black pepper.
3. Emulsify the Dressing
Gradually whisk in the extra-virgin olive oil and heavy cream. Whisk until the dressing becomes creamy and cohesive.
4. Adjust Seasoning
Taste the dressing for salt and acidity, adjusting if necessary with a bit more salt or lemon juice.
5. Toss the Salad
Gently toss the romaine leaves with the prepared dressing in a large bowl. Ensure the leaves are lightly but evenly coated.
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