Go Back
Print this page
2000s Recipes + Menus
Chiffonade of Romaine and Bibb Lettuces
Serves
6
Active time:
20 min
Start to finish:
20 min
April 2005
Crisp lettuce adds a refreshing crunch to this earthy
springtime menu
.
1 1/2
tablespoons
fresh lemon juice
1/4
teaspoon
Dijon mustard
3/8
teaspoon
salt (preferably fine sea salt)
1/8
teaspoon
black pepper
1/3
cup
extra-virgin olive oil
2
hearts of romaine, trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips (8 cups)
3/4
lb
Bibb lettuce (3 medium heads), trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips
Whisk together lemon juice, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
Toss lettuces with just enough dressing to coat.
Recipe by
Maggie Ruggiero
Photograph by
Quentin Bacon
Keywords
easter
,
salad
,
italian
,
maggie ruggiero
Print
Feeds
Share This
Recipes
More from This Menu: Fresh
The spirit of
primavera
, Italian for spring, comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi.