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Romaine Salad

ROMAINE SALAD

Serves 8

Utensils: Glass jar with a lid

Recipe: Charmaine Landicho Baechle

I like to make a batch of dressing for the week. Feel free to double the amount and store it in the fridge.

3 heads of romaine

Dressing: 1 lemon juiced and zested (fancy word for grated)

1 tbsp red wine vinegar

1 tbsp Dijon mustard

6 tbsp extra virgin olive oil

1 tsp salt

1 tsp ground pepper

Romaine Salad

Method

Wash leaves.

I then like to chop mine to about the length of my thumb and discard the last 2 inches of the stem.

Toss the romaine leaves in a large bowl.

Although I season the dressing, I like to sprinkle salt and freshly ground pepper on the salad itself. You can prepare this ahead of time and leave it undressed.

Dressing: I like to make a batch for the week. Feel free to double the amount and store it in the fridge.

Place all the dressing ingredients in a glass jar and make sure to put the lid on securely.

Then shake away until you get a nice dressing consistency.

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