Romaine Hearts with Lemon Chive Vinaigrette
Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
Recipe courtesy Rachael Ray
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse