Romaine with Lemon-Herb Vinaigrette
Romaine with Lemon-Herb Vinaigrette
Ingredients
For the Salad
- 2 heads romaine lettuce, cleaned, dried, and chopped into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 red onion, thinly sliced
- 1 cup croutons, store-bought or homemade
For the Lemon-Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon granulated sugar, (optional, for balance)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped parsley, chopped dill, chopped chives, minced garlic, optional granulated sugar, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min
- 2
Prepare the salad vegetables: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 7 min
- 3
Dress the salad: Pour about half of the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently to coat all the vegetables evenly. Add more dressing as desired, being careful not to overdress.
⏱️ 2 min
- 4
Serve immediately: Add the croutons just before serving to maintain their crispness. Serve the salad as a refreshing side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Romaine with Lemon-Herb Vinaigrette
For the Salad
- 2 heads romaine lettuce, cleaned, dried, and chopped into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 red onion, thinly sliced
- 1 cup croutons, store-bought or homemade
For the Lemon-Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon granulated sugar, (optional, for balance)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped parsley, chopped dill, chopped chives, minced garlic, optional granulated sugar, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
⏱️ 5 min - 2
Prepare the salad vegetables: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 7 min - 3
Dress the salad: Pour about half of the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently to coat all the vegetables evenly. Add more dressing as desired, being careful not to overdress.
⏱️ 2 min - 4
Serve immediately: Add the croutons just before serving to maintain their crispness. Serve the salad as a refreshing side dish.
⏱️ 1 min