Romaine Hearts with Lemon Chive Vinaigrette

1. 1

   Whisk lemon juice, mustard, and sugar together in a bowl.

2. 2

   Add chives and whisk in oil in a slow stream.

3. 3

   Season dressing with salt and pepper.

4. 4

   Quarter each heart of romaine lengthwise.

5. 5

   Trim core at ends.

6. 6

   Place 2 quarters on each salad plate.

7. 7

   They're served whole, covered with dressing.

8. 8

   Halve a few grape tomatoes and place at plates' edge for garnish.

9. 9

   Drizzle salads liberally with vinaigrette and serve.

No nutritional information available.

No additional tips available.