Simple Green Salad with Herb Vinaigrette

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4 cups romaine lettuce leaves

2 ounces cucumber, peeled, seeded, and cut into long rounds

4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths

8 ounces yellow squash, julienned

4 whole carrots, scooped into small balls with the small side of the melon baller

2 tomatoes, chopped

2 ounces diced red onion

Herb Vinaigrette, recipe follows

2 large corn tortillas

Vegetable oil, for frying

Salt and freshly ground black pepper

Herb Vinaigrette:

4 tablespoons white wine vinegar

2 tablespoons peeled fresh garlic

8 tablespoons freshly squeezed lemon juice

4 tablespoons chopped lemon zest

4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)

1/2 teaspoon salt

2 cups extra-virgin olive oil

2 teaspoons Dijon mustard

Freshly ground black pepper