Romaine Salad

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

Serves 8
Utensils: Glass jar with a lid.


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.

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.