CookEat Recipe
Salad Romaine
Two heads of romaine dressed at service with four tablespoons of No. 863 curry-mustard vinaigrette.
Method
Steps
Step 1
For No. 863 dressing, mash curry, French and English mustards, cayenne, chopped parsley and chives, shallots, garlic, salt, white pepper and lemon zest. Mash in the first tablespoon olive oil and whisk in the initial four tablespoons white-wine vinegar.
Step 2
Transfer No. 863 mixture to a measuring vessel. Add further oil and vinegar in a 2:1 volume ratio until the total reaches one quart. Mix, strain into a clean lidded vessel, refrigerate promptly and shake before measuring four tablespoons.
Step 3
Remove outer green leaves from two medium romaine heads, detach remaining leaves, wash in cool potable water and dry well in a basket and clean towel. Historical wiping-only alternative is not the proposed modern method.
Step 4
Put romaine in a salad bowl; add exactly four tablespoons shaken No. 863 dressing at the last moment, toss well and serve immediately. Handle unused component dressing separately.
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