Romaine Lettuce Recipe

Prepare romaine

Remove any damaged outer leaves from the romaine. Cut off the root end and separate leaves. Rinse leaves thoroughly under cold water to remove grit. Spin or pat dry with clean towels until mostly dry. Roughly chop or tear into 1–2 inch pieces and place in a large salad bowl.

Prep vegetables

Halve the cherry tomatoes, slice the cucumber into thin half-moons, and thinly slice the red onion. Add tomatoes, cucumber, and red onion to the bowl with the romaine.

Add cheese and croutons

Add the shaved or grated Parmesan, croutons, and chopped parsley (if using) to the salad bowl. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tossing gently to distribute.

Whisk dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until emulsified (or close the jar and shake until combined). Taste and adjust seasoning—add more lemon for brightness, a pinch more honey if too tart, or a little more salt if needed.

Dress the salad

Just before serving, drizzle about half to three-quarters of the dressing over the salad (start with less; you can add more). Toss gently but thoroughly to coat the leaves and distribute ingredients. Taste and add remaining dressing if desired.

Serve

Transfer salad to a serving bowl or plates. Sprinkle additional Parmesan and a few extra croutons on top if desired. Serve immediately so romaine stays crisp.