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1990s Recipes + Menus

Romaine and Cucumber Salad with Garlic Vinaigrette

Serves8
July 1993
  • 2 tablespoons white-wine vinegar
  • 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
  • 2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise
  • In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.