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Romaine with Creamy Garlic Dressing


Pair this garlicky salad with Barbecued Chicken on Garlic Toast.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2007


  • 3 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, pressed through garlic press
  • 1 tablespoon chopped fresh oregano (optional)
  • Coarse salt and ground pepper
  • 2 medium heads romaine lettuce


  1. Make dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, and 2 tablespoons water. Stir in oregano, if using; season with salt and pepper.

  2. Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts. (Reserve outer leaves for another use.) Halve hearts lengthwise. To serve, drizzle romaine with dressing.

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