3 heads of romaine
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
Utensils: Glass jar with a lid.
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.
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.