ABOUT THE RECIPE:
This quick, crisp Romaine and Tomato Salad deserves a flavorful dressing that’s rich and creamy. Perfect for a supper party but simple enough for weeknight fare.
Makes 4 servings
1 medium head romaine lettuce, washed, dried and torn into bite-sized pieces
¼ cup Creamy Dijon Dressing, plus more as needed (recipe below)
Sea salt, to taste
Freshly ground black pepper, to taste
12 grape or cherry tomatoes
Put the romaine in a large bowl. Add the dressing and gently toss to coat. Taste, and add more dressing, salt and/or pepper, if desired. Garnish with tomatoes and serve.
CREAMY DIJON DRESSING
Makes 1½ Cups
1 cup filtered or spring water, plus more as needed
¾ cup chopped walnuts
2 tablespoons freshly squeezed lemon juice
1 scant tablespoon Dijon mustard
½ teaspoon Italian seasoning blend
¼ teaspoon brown sugar or maple syrup
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon sea salt
Put all of the dressing ingredients in a blender and process until smooth and creamy. Stored in a tightly covered container in the refrigerator, leftover dressing will keep about 2 days.