A few restaurants that I have tried of late have been doing a fresh take on the romaine lettuce. No longer just used for Cesare salad, I like the way it is being presented cut into quarters.
It was Father's Day today in Singapore. My dad prefers the texture of ice-berg and romaine to mesclun mixes so I thought I'd add some crunchy raw leaves to his celebration dinner.
I hope you enjoy making this super easy, super fast salad, which is perfect for the summer weather and a nice side dish to any BBQ.
It was Father's Day today in Singapore. My dad prefers the texture of ice-berg and romaine to mesclun mixes so I thought I'd add some crunchy raw leaves to his celebration dinner.
I hope you enjoy making this super easy, super fast salad, which is perfect for the summer weather and a nice side dish to any BBQ.
 | INGREDIENTS (Serves 6 as a side dish, 4 as a main) Romaine lettuce - 2 large bunches Dressing Lemon juice - 1 lemon Lemon rind - 1/2 lemon, finely chopped White wine - 1 tablespoon Extra virgin olive oil - 3 tablespoons Mustard - 1/2 teaspoon Organic brown sugar - 1 teaspoon Sea salt - 1/2 teaspoon To serve Walnuts or cashews or almond slivers - small handful Fresh herbs - any type, optional Black pepper - to taste |
PREPARATION
A) Salad leaves
Remove outer leaves if turning brown. Trim the base of the stalk off. Cut each bunch length wise, right through the middle. Cut into either 1/4's or if very large, cut into 1/6's.
B) Dressing
Combine all ingredients in a small jam jar. Shake thoroughly till well mixed. Taste and add a little more salt, pepper, lemon juice or sugar as needed.
C) Plating
Arrange at least 2 segments on a large flat plate. Use a teaspoon to drizzle the salad dressing generously over the leaves. Top with nuts and fresh herbs. Using a pepper mill, sprinkle over a little black pepper.
D) Variations
If you're not vegetarian, feel free to add a little roast or poached chicken to this salad. Alternatively, some salty panfried haloumi cheese or crumbled feta cheese and olives would also go nicely.
A) Salad leaves
Remove outer leaves if turning brown. Trim the base of the stalk off. Cut each bunch length wise, right through the middle. Cut into either 1/4's or if very large, cut into 1/6's.
B) Dressing
Combine all ingredients in a small jam jar. Shake thoroughly till well mixed. Taste and add a little more salt, pepper, lemon juice or sugar as needed.
C) Plating
Arrange at least 2 segments on a large flat plate. Use a teaspoon to drizzle the salad dressing generously over the leaves. Top with nuts and fresh herbs. Using a pepper mill, sprinkle over a little black pepper.
D) Variations
If you're not vegetarian, feel free to add a little roast or poached chicken to this salad. Alternatively, some salty panfried haloumi cheese or crumbled feta cheese and olives would also go nicely.
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