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Under 30 Minutes

Chopped Romaine Salad

Serve this crisp salad with our Baked Egg Custard with Cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2006


  • 2 teaspoons Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • Reserved romaine leaves from Romaine-Heart Salad, washed, dried well, and chopped
  • Croutons


  1. In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add lettuce, and toss to combine. Sprinkle with croutons. Serve immediately.

Cook's Notes

To make croutons: Preheat oven to 400 degrees. Cut 2 hero rolls (each 3 ounces) into 3/4-inch cubes; scatter on a rimmed baking sheet. Toss with 2 tablespoons olive oil and 1 teaspoon dried oregano; season with coarse salt and ground pepper. Bake until golden, 6 to 8 minutes. Let cool before using.

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