Hearts of Romaine with Creamy Dressing

1. 1

   Remove the outer darker green leaves from: 2 heads of romaine lettuce.

2. 2

   Cut off the stem end and separate the leaves.

3. 3

   Wash them thoroughly and spin-dry in batches.

4. 4

   To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.

5. 5

   Taste, and adjust as needed.

6. 6

   Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.

7. 7

   Taste for salt and acid and adjust if needed.

8. 8

   Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.

9. 9

   A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.

10. 10

    Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.

11. 11

    This dressing is equally suitable for butter or Bibb lettuces and for frisee and radicchio.

* Per serving · 4 servings · Values may vary.

No additional tips available.