For the following salad, you may prepare the dressing and lettuce early in the day so they can be tossed together just before serving.
Recipe information
Yield
Serves 8 to 10
Ingredients
1 1/2 tablespoons fresh lemon juice
2 teaspoons white-wine vinegar
1/3 cup extra-virgin olive oil
2 heads romaine, washed, spun dry, and torn into bite-size pieces (about 12 cups)
Preparation
In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.
