Follow these steps for perfect results
fresh lemon juice
Dijon mustard
salt
preferably fine sea salt
black pepper
extra-virgin olive oil
hearts of romaine
trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips
Bibb lettuce
trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips
Whisk together lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Gradually drizzle in extra-virgin olive oil while continuously whisking until the dressing is emulsified and creamy.
Combine the chiffonade of romaine and Bibb lettuce in a large bowl.
Pour just enough dressing over the lettuces to lightly coat them.
Toss gently to distribute the dressing evenly.
Expert advice for the best results
Chill the lettuce before serving for a more refreshing salad.
Add a sprinkle of Parmesan cheese for extra flavor.
Prepare the dressing ahead of time and store in the refrigerator.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Arrange the salad in a shallow bowl, drizzling any remaining dressing over the top. Garnish with a lemon wedge.
Serve as a side salad with grilled meats or fish.
Serve as a light lunch with a crusty bread.
Its citrusy notes complement the lemon vinaigrette.
Discover the story behind this recipe
A staple in Mediterranean diets, emphasizing fresh, seasonal ingredients.
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