HEARTS OF ROMAINE WITH CREAMY LIME VINAIGRETTE

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Hearts of Romaine with Creamy Lime Vinaigrette image

Categories     Salad     Leafy Green     Mustard     Side     Low Fat     Quick & Easy     Mayonnaise     Lime     Spring     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1 1/2 tablespoons fresh lime juice, or to taste
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons olive oil
1 to 2 tablespoons water
4 heads of romaine, the pale-green inner leaves washed, spun-dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use

Steps:

  • In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

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