Refreshingly lemony, this crunchy romaine salad partners well with any of the casseroles you'll find here. Toss with croutons, sliced mushrooms, radishes, cucumbers or shaved fennel or whatever crunchy additions you like in your salad.
Ingredients
- 1 head romaine lettuce
- Dressing:
- 1/3 cup (75 mL) vegetable oil
- 3 tbsp (50 mL) lemon juice
- 2 tsp (10 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each granulated sugar and pepper
Steps
- Dressing: In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. (Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.)
- Tear lettuce into bite-size pieces to make 12 cups (3 L). In large bowl, toss romaine with dressing.
