This simple salad has been one of my favorites of the year. It requires you to step away from the pre-washed bagged lettuce, but I think Romaine hearts are one of the easiest lettuces to prepare. If you can chop and wash celery, romaine hearts work the exact same way. Adding sliced grilled chicken can quickly turn this salad to an entree, but on it’s own it makes a wonderful side dish for anything from spaghetti to fish and nearly anything in between.
I’m probably going to have to break down and get a salad spinner [1] this year and maybe even a toaster [2]. After completely exhausting myself last year hand making nearly everything from scratch, I’m looking for ways to bring back the KISS (keep it simple, stupid) plan to at least some of our meals. When I make toast for my kids or husband I burn approximately six slices for every one that’s edible. I know you *can* make toast in the oven, but apparently that’s not my strong suit.
As I was cleaning out my refrigerators this morning, I was trying to think of a system where I could *easily* keep track of what’s in my fridge and therefore what I can make. It’s all well and dandy if I can see that I have a red bell pepper then use my search box to utilize it, but what if it falls to the bottom of the drawer? Maybe in five years I can pay for my groceries with my iPhone, then automatically add ingredients and quantities to my kitchen database, then click a button on my website to suggest all the recipes I can cook for dinner. Wouldn’t *that* be convenient? ; )
Homemade croutons from a stale baguette are sooooo much better, but a box will do in a pinch.
Chopped Romaine Salad with Lane’s Favorite Vinaigrette Recipe
(serves 8 as a side dish)
Leaves from 1 and 1/2 hearts of romaine lettuce
2 cucumbers
sea salt
fresh ground pepper
Parmesan cheese
croutons
Lane’s Favorite Vinaigrette
Rinse romaine leaves and gently pat dry. Chop into 1-inch segments. Peel cucumbers, then halve lengthwise and slice into 1/2 inch segments. Gently sprinkle cucumbers with sea salt and pepper. Use vegetable peeler to shave slivers of parmesan cheese into Romaine lettuce. Sprinkle with croutons, then add the seasoned cucumbers. Top with vinaigrette and toss with tongs.
Lane’s Favorite Vinaigrette Recipe
(makes approx 1 cup of dressing)
3 and 1/2 tbsp red wine vinegar
3 and 1/2 tbsp lemon juice
7 tbsp olive oil
1 tbsp chives
1 tsp Murray River Salt [3]
1/2 tsp garlic salt
1/2 tsp onion powder
12 turns fresh ground pepper
3 shakes dry mustard
Combine all ingredients, then whisk with a fork to combine. Serve immediately after stirring.