Romaine lettuce makes a crisp and beautiful salad.
Salads are one of the most infinitely variable foods. Hot or cold, green or starchy, artfully arranged or carelessly tossed, there is a suitable salad for every culinary occasion. The vivid color and crisp texture of romaine lettuce makes it especially popular in green salads. Romaine has enough body to stand up to bold flavors and makes an especially fine base for vinaigrettes with fresh herbs. Mustard not only adds flavor to a vinaigrette, its natural emulsifiers help keep the dressing from separating.
Instructions
1. Combine the oil and vinegar in the mixing bowl or shaker/dispenser. Mince the rosemary finely, and add it to the vinaigrette along with the thyme. Mash the garlic to a fine paste and add to the oil and vinegar.
2. Spoon the smaller amount of Dijon mustard into the shaker or mixing bowl. Whisk vigorously or shake until combined, then taste the vinaigrette. Add extra mustard if desired for pungency or extra vinegar if acidity is needed. Add fresh-ground pepper to taste.
3. Place a heavy skillet over medium heat. Once it has warmed up, add the pine nuts. Shake the pan continuously until the nuts are uniformly golden brown and have become aromatic. Remove from the heat and set aside.
4. Rinse the romaine carefully under cold running water. Pat it dry on paper towels, then tear it coarsely and mound in the salad bowl.
5. Garnish as desired with vegetables or shredded cheese. Sprinkle the pine nuts over the salad. Bring the salad to the table, with the vinaigrette on the side in a cruet or the shaker/dispenser. Serve with your favorite meal or as a light lunch with fresh, crusty bread.
Tags: lettuce makes, makes especially, mixing bowl, pine nuts, shaker dispenser