Food & Cooking Recipes Salad Recipes Chopped Romaine Salad 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Serve this crisp salad with our Baked Egg Custard with Cheese. Ingredients 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 Directions 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. Print