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Recipe

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

Ben Fink

Servings: six.

The tangy lemon vinaigrette in this simple salad contrasts with the cool juiciness of the lettuce and the nutty saltiness of the shaved Parmigiano.

Ingredients

  • 1 medium shallot, minced
  • 3 Tbs. fresh lemon juice
  • 1/4 tsp. granulated sugar
  • Sea salt and freshly ground black pepper
  • 3 small hearts of romaine or 3 heads of baby romaine
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup shaved Parmigiano Reggiano

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 101
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 2
      Sodium (mg): 155
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 1

Preparation

  • In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.
  • Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.
  • Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)
  • Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Reviews

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Reviews

  • runwithit | 07/06/2014

    I make this often. So light and refreshing as the other reviewer stated and great on any green salad. Must do the shaved Parmigiano for the full effect!

  • mgssts63 | 04/21/2014

    Nice, easy salad. I chopped up the romaine into smaller size -- too big to fit into the salad spinner and too awkward to mix ingredients.

  • TraceyEHaun | 04/23/2011

    So easy to make. Light. Refreshing. A crowd pleaser!

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