Chopped Romaine Salad
Serve this crisp salad with our Baked Egg Custard with Cheese.
- 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
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.