Hearts Of Romaine Salad

1. 1

   In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.

2. 2

   Slowly pour in the olive oil while whisking. Set dressing aside.

3. 3

   Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.

4. 4

   Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.

5. 5

   Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.

6. 6

   Or cover and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.