Romaine Hearts with Lemon Chive Vinaigrette

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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1/2 a lemon, juiced

1 teaspoon Dijon mustard

Pinch sugar

10 blades chives, chopped or snipped

1/3 to 1/2 cup extra-virgin olive oil

Salt and pepper

2 hearts romaine lettuce

1/2 pint grape tomatoes


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.

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